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Spiced carrot and lentil soup with bhajia nuggets
Serves: 2, easily doubled
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Spiced carrot and lentil soup with bhajia nuggets
You can’t get much easier than this soup. There’s not even any need to sauté the onion – you simply dump all the ingredients in the pot and simmer until the lentils have softened
Serves: 2, easily doubled
Prep time: 15 minsTotal time:
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Nutritional information (per serving)
Calories
377Kcal
Fat
9gr
Saturates
1gr
Carbs
50gr
Sugars
13gr
Fibre
11gr
Protein
19gr
Salt
0.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 100g dried red lentils
- 1 medium onion, chopped
- 1 large carrot, diced
- 2 tsp ground cumin
- ½ tsp ground turmeric
- 700ml vegetable stock* (made using 1 stock pot or cube)
- 1 tbsp tomato purée
- a squeeze of lemon juice, to taste
To serve
- 2 onion bhajia*
- 2 tbsp dairy-free natural or coconut yogurt (optional)
- handful of chopped coriander (optional)
Step by step
- Rinse the lentils in cold water to remove some of the starch. Add to a saucepan with the onion, carrot, cumin, turmeric, stock and tomato purée, plus a pinch of salt. Bring to the boil then reduce the heat and simmer for 20 minutes or until the lentils are breaking down. Use a masher to break them down further, to a soupy consistency.
- While the soup is simmering, crumble the bhajia into a dry frying pan and toast over a medium heat for 3-5 minutes, stirring, until crispy.
-
Taste the soup, adding lemon juice and seasoning as needed; loosen with a splash of water if it’s too thick. Ladle into bowls, swirl in the yogurt, if using, and top with the bhajia nuggets, plus coriander, if using.
*Check your bhajia are gluten-free and use gluten-free stock if required.To storeThe soup (without the topping ingredients) keeps in the fridge for up to 4 days, or can be frozen. Add a little water to loosen when reheating.