Carrot and Lentil Soup

Carrot and Lentil Soup

Made With Our Classic Lentil Tarka Daal -
2 SERVES
SERVES 3-4
prep
5 MINS PREP
20 MINS COOK
10 MINS COOK
Soups are a great way to get the goodness of vegetables all year round. Add the protein of lentils and you’ve got a delicious, easy meal that everyone will enjoy!
Anjum Signature

Tailored to Taste
Lentils make such a great base for soup as they are full of plant-based protein and general goodness. And, once you add some vegetable, you are making a good food decision all round, but still sitting down to a delicious soup. Whenever we test these recipes in the office, most of us end up putting aside lunch and eating this instead!
Ingredients
  • 1 pack of The Spice Tailor Classic Lentil Tarka Daal
  • 2 tsp extra virgin olive oil, ghee or vegetable oil
  • 200g grated carrot
  • 500ml vegetable stock
  • 2 tbsp single cream (optional)
  • Handful of freshly chopped coriander
Method
  1. Heat the oil in a medium saucepan. Add the spices from the whole spice sachet and fry until aromatic and darkening, adding the chilli for optional extra heat.
  2. Add the Tarka sauce and lentils from the pouches, carrot and stock and bring to a boil.
  3. Simmer for 8-9 minutes until the carrot is cooked and tender.
  4. Take off the heat, remove the dried chilli and blend until smooth. Add more liquid if it is too thick or cook away extra if it is too thin.
  5. Stir in the cream and serve garnished with an extra swirl and chopped coriander.
  6. Serve with hot buttered crusty bread or a bread roll.
Tailored to Taste
Lentils make such a great base for soup as they are full of plant-based protein and general goodness. And, once you add some vegetable, you are making a good food decision all round, but still sitting down to a delicious soup. Whenever we test these recipes in the office, most of us end up putting aside lunch and eating this instead!
  • 1 pack of The Spice Tailor Classic Lentil Tarka Daal
  • 2 tsp extra virgin olive oil, ghee or vegetable oil
  • 200g grated carrot
  • 500ml vegetable stock
  • 2 tbsp single cream (optional)
  • Handful of freshly chopped coriander
  1. Heat the oil in a medium saucepan. Add the spices from the whole spice sachet and fry until aromatic and darkening, adding the chilli for optional extra heat.
  2. Add the Tarka sauce and lentils from the pouches, carrot and stock and bring to a boil.
  3. Simmer for 8-9 minutes until the carrot is cooked and tender.
  4. Take off the heat, remove the dried chilli and blend until smooth. Add more liquid if it is too thick or cook away extra if it is too thin.
  5. Stir in the cream and serve garnished with an extra swirl and chopped coriander.
  6. Serve with hot buttered crusty bread or a bread roll.
MADE WITH OUR DELICIOUS
Classic Lentil Tarka Daal
This is probably the most cooked dish in India as it is a healthy source of vegetarian protein and is very satisfying. These buttery lentils are lifted with warming spices, zingy ginger, savoury garlic, and tangy tomatoes.
£3.00
( / )
75p per 100g
Free delivery over £25 Free delivery over £25
Order before 12pm Order before 12pm
Anjum recommends
If you like this recipe, you might also enjoy these delicious delights
Reviews
HELP ME