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    Spiced carrot & lentil soup

    4 servings

    порції

    10 minutes

    активний час

    25 minutes

    загальний час
    Почати готувати

    Інгредієнти

    2 tsp cumin seeds

    pinch chilli flakes

    2 tbsp olive oil

    600g carrots, washed and coarsely grated (no need to peel)

    140g split red lentils

    1l hot vegetable stock (from a cube is fine)

    125ml milk (to make it dairy-free, see 'try' below)

    plain yogurt and naan bread, to serve

    Напрямки

    Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.

    Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.

    Simmer for 15 mins until the lentils have swollen and softened.

    Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).

    Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

    Харчування

    Розмір порції

    -

    Калорії

    263

    Загальний жир

    8 g

    Насичений жир

    2 g

    Ненасичений жир

    -

    Трансжир

    -

    Холестерин

    -

    Натрій

    0.91 mg

    Загальні вуглеводи

    31 g

    Харчові волокна

    9 g

    Загальна кількість цукру

    13 g

    Білок

    11 g

    4 servings

    порції

    10 minutes

    активний час

    25 minutes

    загальний час
    Почати готувати

    Готові почати готувати?

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    Інгредієнти

    2 tsp cumin seeds

    pinch chilli flakes

    2 tbsp olive oil

    600g carrots, washed and coarsely grated (no need to peel)

    140g split red lentils

    1l hot vegetable stock (from a cube is fine)

    125ml milk (to make it dairy-free, see 'try' below)

    plain yogurt and naan bread, to serve

    Напрямки

    1

    Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.

    2

    Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.

    3

    Simmer for 15 mins until the lentils have swollen and softened.

    4

    Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).

    5

    Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.