Carrot, Lentil and Spinach Soup
Carrot, Lentil and Spinach Soup
SERVES 3-4
5 MINS PREP
COOKS IN 10 MINS
Transform our light lentil curry into a tasty, quick and easy meal by adding vegetables and stock and blending to a luscious soup full of goodness!
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Tailored to Taste
Lentils make such a great base for soup as they are full of plant-based protein and general goodness. And once you add some veg, you are making a good food decision all round but still sitting down to a delicious soup. Whenever we test these recipes in the office, most of us end up putting aside lunch and eating this instead!
Ingredients
- 1 pack of The Spice Tailor Classic Tarka Lentil Daal
- 2 tsp extra virgin olive oil, ghee or other oil
- 200g grated carrot
- 500ml vegetable stock
- 150g baby spinach, washed
- 2 tbsp single cream (optional)
- Handful of freshly chopped coriander
Method
- Heat the oil in a medium saucepan. Add the spices from the pack and fry until aromatic and darkening, adding the chilli for optional extra heat.
- Add the remaining packets, the carrot and stock and bring to a boil.
- Simmer for 7 minutes until the carrot is tender. Add the spinach and allow to wilt.
- Take off the heat, remove the dried chilli and blend until smooth. Add more liquid if it is too thick, or cook away extra if is too thin.
- Stir in the cream and serve garnished with an extra swirl and chopped coriander.
- Enjoy with hot buttered crusty bread or a bread roll.
Tailored to Taste
Lentils make such a great base for soup as they are full of plant-based protein and general goodness. And once you add some veg, you are making a good food decision all round but still sitting down to a delicious soup. Whenever we test these recipes in the office, most of us end up putting aside lunch and eating this instead!
Ingredients
- 1 pack of The Spice Tailor Classic Tarka Lentil Daal
- 2 tsp extra virgin olive oil, ghee or other oil
- 200g grated carrot
- 500ml vegetable stock
- 150g baby spinach, washed
- 2 tbsp single cream (optional)
- Handful of freshly chopped coriander
Method
- Heat the oil in a medium saucepan. Add the spices from the pack and fry until aromatic and darkening, adding the chilli for optional extra heat.
- Add the remaining packets, the carrot and stock and bring to a boil.
- Simmer for 7 minutes until the carrot is tender. Add the spinach and allow to wilt.
- Take off the heat, remove the dried chilli and blend until smooth. Add more liquid if it is too thick, or cook away extra if is too thin.
- Stir in the cream and serve garnished with an extra swirl and chopped coriander.
- Enjoy with hot buttered crusty bread or a bread roll.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Classic Lentil Tarka Daal
This is probably the most cooked dish in India as it is a healthy source of vegetarian protein and is very satisfying. These buttery lentils are lifted with warming spices, zingy ginger, savoury garlic, and tangy tomatoes.
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