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

‘Tarka daal’ is a staple across most Indian homes and is the most popular lentil curry in North India. The word ‘tarka’ refers to the cooking of spices and flavours, which are added to the cooked lentils. Our Classic Lentil Tarka Daal has a buttery smoothness that is elevated with the addition of caramelised onions, rich tangy tomatoes, zingy ginger, garlic and carefully selected Indian spices.

This daal is perfect for a fuss-free, 5-minute meal with rice or naans, but is also really versatile and makes the base for a range of delicious healthy dishes for the more adventurous cook. Taking inspiration from our recipe pages, you can transform it into comforting soups, crispy lentil cakes kedgeree and much more. It’s a fantastic meal to keep on hand in your cupboard for busy days. Perfect for vegetarians or meat-free days.

£3.15
( / )
75p per 100g
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