For the last few days our house has been hit by a nasty cold. A very snotty and sneezy cold. You know some cold’s speciality is a sore throat, or a tickly cough? Well this cold’s particular strength is snot. Never have we been through quite so many tissues. It is grimness of the highest degree.
So in an attempt to max us all up on vitamins and goodness, I made this Carrot & Red Lentil Soup. It is so easy, and so good. And really quick. Perfect for when you can barely focus through the watery eyes, and can’t keep a thought in your head longer than it takes to turn from the recipe to the stovetop.
Not sure if it was all the Calpol and Lemsip or what but Sun and I found this carrot particularly amusing. I made sure Sun wasn’t looking when Mr Carrot’s legs met with the grater.
The recipe is loosely based on this one, but with a few changes.
Carrot & Red Lentil Soup
2 tsp Ground Cumin
2 tsp Ground Coriander
Pinch Chilli Flakes
1tbsp Olive Oil
600g Carrots, washed but not peeled, coarsely grated
1 Onion roughly chopped
140g Red Lentils
1L Hot Vegetable or Chicken Stock
Plain yoghurt, Naan & Coriander to serve
Heat the oil in a deep saucepan and add the dry spices. After a minute or so, when you can smell the spices, add the chopped onion and carrot. Season to taste. Stir and let fry gently for a minute or two. Add the hot stock, lentils and milk and allow to simmer for 15 minutes, or until the lentils are tender and cooked.
Blitz with a hand blender until smooth. Garnish with a little swirl of plain yoghurt and some fresh coriander. Delicious with fresh naan bread if you’re lucky like me and have an Indian takeaway at the end of your street. But any bread will do just as well!