Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 onion (chopped)
  • 4 medium carrots (coarsely grated)
  • ¾ cup (140g) dried red lentils (uncooked)
  • 4 cups (1 litre) vegetable stock/broth
  • ½ cup (100ml) milk (or dairy free vegan milk)
  • 1 teaspoon ground cumin
  • Chopped fresh parsley
  • ground cumin and chili flakes

Instruction

  • Heat the oil in a large pot over a medium heat. Add the onion and cook for 3 minutes until softened.
  • Stir in the carrots, lentils, stock, milk and cumin, then bring to a boil.
  • Reduce the heat and simmer for 15 minutes or until the lentils are cooked.
  • Puree with a hand held blender or food processor. Add more water to thin, if desired.
  • Ladle the soup into bowls and optionally serve with chopped fresh parsley and mixed seeds.