Carrot and lentil soup

A fantastic versatile soup that is so quick to prepare – no chopping needed, just a greater and a saucepan. Brilliant for using store cupboard ingredients and for a last-minute healthy lunch that can be on the table in 20 minutes.

This recipe has been developed especially for Rangemaster by Product Training Manager, Lindsey Payne.

Soup
  • 1 teaspoon cumin seeds
  • ½ teaspoon dried chilli flakes
  • 600g grated carrots (around 6 medium carrots, no need to peel)
  • 140g split red lentils – rinsed well
  • 1 litre veg stock
  • 125ml milk – any kind e.g. whole, skimmed, almond, soy
  • 1 tablespoon olive oil
  1. In a large saucepan dry-fry the cumin seeds and chilli flakes
  2. Add all of the remaining ingredients, bring to the boil then simmer for 15 minutes
  3. Blitz with a stick blender or in a food processor
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