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Spiced Carrot, Bramley Apple and Lentil soup

 

Ingredients

0.5 tsp chilli flakes

2 tsp cumin seeds

2 tbsp olive oil

450 g carrots, peeled and cut into small pieces

2 Bramley apples (approx 450g), peeled, cored and roughly chopped

1 celery stick, finely sliced

125 g split red lentils

750 ml hot vegetable stock

250 ml coconut cream

6 warm naan breads, to serve

To serve

4 tbsp plain yoghurt

1 small handful of coriander leaves

Instructions

Heat a large saucepan and then add the chilli flakes and cumin seeds. Dry fry for a minute or so until they release their aroma and pop around in the pan. Remove half of the seeds and set aside.

Add the oil to the pan, and once it is hot, stir in the carrots, apple and celery. Fry for about 5 minutes, and then add the lentils, stock and coconut milk. Bring to a simmer and cook for about 15 minutes, covered with a lid, until the carrots and lentils are tender.

Blitz the soup until smooth, and season with salt and pepper. To serve, spoon into bowls, add a spoon of yoghurt on top, scatter with the reserved spices, and add a few coriander leaves. Serve with warm naan bread.