spiced carrot, lentil and lime soup
 
 

Lindsey Bareham

This is a wonderful soup to warm the cockles on a chilly autumnal night. It smells rich and enticing, is a golden terracotta colour and its creamy texture and intriguingly spicy, lime-spiked flavour cries out for crusty bread – particularly torn hot naan – to dunk and slurp. Best of all, it’s as quick and easy to make as it is to shop for. And very economical, belying it’s specialness.

serves 4, prep 20 min, cook 35 min

1 large onion
1 tbsp vegetable oil
2 garlic cloves
10g piece ginger
500g carrots
175g red split lentils
2 heaped tsp ground cumin
A generous pinch chilli flakes
1.75 litre vegetable or chicken stock
1 lime

Peel and finely chop the onion. Heat the oil in a large, lidded pan and stir in the onion with ½ tsp salt. Cook, stirring often, for 10 min over a medium low heat while you peel and chop the garlic and ginger. Scrape and trim the carrots then grate on the large hole of a cheese grater or using a food processor attachment. Rinse the lentils until the water runs clean.

Stir the garlic and ginger into the onion, stirring until aromatic then add the cumin and chilli flakes. Stir-fry for 30 sec then stir in the lentils, followed by the carrot. Add the stock, bring to the boil, establish a steady simmer, cover and cook for about 20 min until the lentils and carrot are soft. Liquidise in batches. Add the juice from the lime and salt to taste.