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Winter spiced carrot and red lentil soup

This winter spiced carrot and red lentil soup is really easy to make. It’s very warming and filling as well as healthy, vegan and gluten-free. If you’re thrifty, make double/triple portions and freeze the leftover for future meals.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 onion
  • 1 thumb size piece of fresh ginger
  • 400 g carrots
  • 1 cup red lentils about 2
  • 1 tsp mixed spice
  • 1 litre vegetable stock
  • 1 cinnamon stick
  • 1 star anise

Method
 

  1. Peel and finely chop the onion & garlic. Peel and grate the ginger.
  2. Heat the oil in the pan and fry the onion for about 8 minutes then add the garlic and ginger. Stir fry for a minute or so, then stir in the carrots, lentils and mixed spice.
  3. Add the stock, cinnamon, star anise and bring to the boil, then cover with a lid.
  4. Cook for 20 minutes then remove the cinnamon stick and star anise.
  5. Using a stick-blender process the soup a blender until you get a smooth texture
  6. Serve warm.