Free Shipping From 100 USD 🇺🇸
Customer service
About us
Social links
Newsletter
Join BARA for special offers, information, inspiration, invitations and much more. Join us today!
By signing up to the BARA newsletter you agree to our Terms & Conditions and that you have read our Privacy Policy.
Current country:
Global (USD)
© 2025, BARA Sportswear
HEALTHY SPICED CARROT & LENTIL SOUP
Posted 26 Apr 2022
A flavorful, spicy blend that's high in iron and low in fat. It may be cooked in a slow cooker or in less than half an hour.
Prep.:Â 10 min.
Cook:Â 15 min.
You need:
- 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 below)
- plain yoghurt and naan bread, to serve
Method
1.
Dry-fry 2 tsp cumin seeds and a pinch of chilli flakes in a big pot for 1 minute, or until they start to move around and emit their scents.
2.
With a spoon, scoop out about half of the mixture and set it aside. Add 2 tablespoons olive oil, 600 grams of roughly chopped carrots, 140 grams of split red lentils, 1-litre boiling vegetable stock, and 125 millilitres of milk to a boil in a saucepan.
3.
Cook for 15 minutes, or until the lentils have softened and swelled.
4.
Using a stick blender or a food processor, puree the soup until smooth (or leave it chunky if you prefer).
5.
Season to taste, then top with a dollop of plain yoghurt and the toasted spices that were set aside.
Bon appétit!
TIPS: MAKE IT DAIRY FREE
Use a can of reduced-fat coconut milk instead of the milk for a fuller, dairy-free alternative.
Share here
Read more
0
0
