Organic Food Delivery

 

Spiced carrot and lentil soup

 

    • Start by washing the lentils thoroughly before placing in a heavy bottomed pan and twice the amount of boiling water. Bring to a simmer and cook for twenty minutes or until the red lentils are soft, drain and set aside.

 

    • In a separate pan on a medium heat add one sliced onion and two sliced cloves of garlic to a knob of butter and a couple of tablespoons of vegetable oil.

 

    • Add a pinch of dried chillis, a tablespoon of ground cumin, a teaspoon of fennel seeds and half a teaspoon of caraway seeds to the pan as the onions and garlic are sweating down.

 

    • In the meantime grate the carrots before adding to the pan and stirring through for a few minutes. Add the drained lentils to the carrot mixture with a good pinch of salt and pepper and the vegetable stock. Reduce the heat to a gentle simmer and leave to cook for five minutes.

 

    • Add the juice of half a lemon and blend the soup until a smooth consistency is achieved. Served with natural yoghurt and fresh bread.

 

Ingredients

  • 200g red lentils
  • one onion, sliced
  • dried chilli
  • ground cumin
  • fennel seed
  • caraway seed
  • 400g carrot washed
  • 500ml vegetable stock
  • 1/2 lemon
organic dinner illustration

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We deliver to Bristol, Bath, Chew Valley, Weston-Super-Mare, Frome and plenty of places in-between!

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Nature-friendly farming

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