Hot and Spicy Carrot and Lentil Soup
A warming and hearty soup recipe full of the good stuff! Using our rapeseed oil and dressings with chilli, give this soup a kick of spice. This recipe works equally well replacing the natural oil with our flavoured oils. Take your pick! Suitable for vegetarians.
Serves 6
1½ tbsp Yorkshire Rapeseed Oil
1-2 tsp Yorkshire Rapeseed Oil with Chilli & Spice or Smoked Chilli Dressing to taste
1 large onion, peeled & chopped
300g carrots, peeled & chopped
900ml vegetable stock
100g red lentils
½ tsp ground cumin
½ tsp ground coriander
¼ tsp turmeric
Salt & pepper
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 lentils, 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.
