Hot and Spicy Carrot and Lentil Soup
Recipe By Angie and Paul Boyer
Serves 6

    Ingredients

  • 1 1/2tbsp Yorkshire Rapeseed Oil
  • Yorkshire Rapeseed Oil with Chilli or Smoked Chilli Dressing to taste (about 1 - 2 tsp)
  • 1 large onion, peeled and chopped
  • 12oz carrots, peeled and chopped
  • 1 1/2 pints vegetable stock
  • 4 oz red lentils
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp turmeric
  • salt & pepper

Method

Using a large saucepan, fry the onions in the rapeseed oil over a gentle heat until soft. Add the carrots and cook over medium heat for another couple of minutes. Add the stock, cumin, coriander and turmeric, salt and pepper. Put the lid on the pan, bring to the boil, then turn down the heat and simmer for about 30-40 minutes until lentils are cooked and carrots are tender. Liquidize and then add Chilli Oil or Smoked Chilli Dressing to flavour, according to your taste. This recipe works equally well replacing the natural oil with any of the flavoured Original Oils.

Suitable for vegetarians.

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