INGREDIENTS |
• 2 tbps vegetable oil
• 2 tsp cumin seeds
• ½ tsp chilli flakes
• 600g carrots
• 140g red lentils
• 1 L vegetable stock
• Salt and freshly ground
black pepper, to taste
To serve
• 50g flaked almonds, toasted
• 50g sunflower seeds, toasted
• 50g pumpkin seeds, toasted
• 2 tbsp flat-leaf parsley,
coarsely chopped
PREPARATION |
1. Heat the vegetable oil in a large saucepan over medium heat. Add the cumin and chili, stirring
occasionally until they release their aromas, about 3 – 5 minutes.
2. Add the carrot, lentils, and vegetable stock. Season with salt and pepper, to taste. Bring to the boil.
Lower the heat and simmer for 15 to 20 minutes or until the lentils have swollen and softened.
3. Using a hand blender to process the soup until smooth.
4. To serve, ladle the soup into bowls, garnish with the toasted seeds, almonds and parsley.