I make this Carrot and Lentil Soup a LOT!
It’s so easy, the kids can make it on their own now, and love it so much that we make double batches, so that they can have it in their flasks for school lunches – good lads… FULL of vitamins, and protein, it’s a great vegetarian option.
(The ingredient list is for eight portions, so just half the quantity here if it’s supper time, you WILL want it the next day too for lunch I promise!)
3 tablespoons olive oil
4 teaspoons cumin seeds
1200g carrots, washed and grated (I don’t bother peeling them)
280g dry split red lentils
2 litres hot vegetable stock (we use Marigold Swiss Vegetable Bouillon Powder)
Heat a large pan and dry-fry the cumin seeds for about a minute. Spoon out about half of the seeds, and set aside.
Add the olive oil, grated carrot, lentils, stock and the milk to the pan and gently bring to the boil. Simmer for about 15 mins until the lentils have swollen and softened. Skim any lentil scum off the surface if you need to.
Finish off with a homemade cake in a cup!
Ali also writes at KidsChaos.com
I joined Britmums to talk about vegetarian meals, both simple and fancy – click to watch the google+ hangout above.