Carrot, Lentil and Spinach Soup

Carrot, Lentil and Spinach Soup

Made With Our Classic Lentil Tarka Daal -
2 SERVES
SERVES 3-4
prep
5 MINS PREP
20 MINS COOK
10 MINS COOK
Transform our light lentil curry into a tasty, quick and easy meal by adding vegetables and stock and blending to a luscious soup full of goodness!
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 veg, 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 Tarka Lentil Daal (lentils included)
  • 2 tsp. EVO, ghee or other oil
  • 200g grated carrot
  • 500ml vegetable stock
  • 150g baby spinach, washed
  • 2 tbsp single cream (optional)
  • Handful of freshly chopped coriander
Method
  1. Heat the oil in a medium saucepan. Add the spices from the pack and fry until aromatic and darkening, adding the chilli for optional extra heat.
  2. Add the remaining packets, the carrot and stock and bring to a boil.
  3. Simmer for 7 minutes until the carrot is tender. Add the spinach and allow to wilt.
  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 is too thin.
  5. Stir in the cream and serve garnished with an extra swirl and chopped coriander.
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 veg, 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 Tarka Lentil Daal (lentils included)
  • 2 tsp. EVO, ghee or other oil
  • 200g grated carrot
  • 500ml vegetable stock
  • 150g baby spinach, washed
  • 2 tbsp single cream (optional)
  • Handful of freshly chopped coriander
  1. Heat the oil in a medium saucepan. Add the spices from the pack and fry until aromatic and darkening, adding the chilli for optional extra heat.
  2. Add the remaining packets, the carrot and stock and bring to a boil.
  3. Simmer for 7 minutes until the carrot is tender. Add the spinach and allow to wilt.
  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 is too thin.
  5. Stir in the cream and serve garnished with an extra swirl and chopped coriander.
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
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