Recipe for Spicy Carrot and Lentil Soup

Delicious and nutritious, this low-fat soup is easy to make, packed with goodness and tastes much better than soup out of a tin! It'll leave you feeling all warm inside...perfect for the British winter!

What you'll need:

300g carrots, washed and grated (un-peeled)
70g split red lentils
1 tsp cumin seeds
pinch of chilli flakes
1 tbsp olive oil
500ml hot vegetable stock (using stock cubes is fine)
60ml semi-skimmed milk (make dairy-free by using reduced fat coconut milk instead)
wholemeal rolls or pittas to serve (no butter)

based on meal for two, takes 25 mins (1o mins prep, 15 mins cooking time)

1. Heat a large saucepan and quickly dry-fry the cumin seeds and chilli flakes for approx 1 minute, or until they start to dance around the pan! Spoon out about half of the seeds and discard. Measure 500ml boiled water and add stock cubes (to own desired strength or taste). Add the olive oil, carrot, lentils, stock and milk to the pan and bring to the boil. reduce heat and simmer for 15 mins until the lentils have softened.
2. Pop the soup into a food processor (or use a stick blender if you have one) and blend until smooth. Serve with warmed pittas or rolls and enjoy all winter long!

Per Serving (without roll or pitta) - 238 kcals, 11g protein, 34g cardohydrates, 7g fat (1g saturated fat), 5g fibre, 0.25g salt and no added sugar.