Spicy carrot and lentil soup
If you’re trying to get your kids to eat a more varied diet, this is the recipe to get them to eat more lentils – just go easy on the chilli and the ginger. Michael Diacono shares his recipe for carrot soup with red lentils and plenty of spices.
Rachel Zammit Cutajar
Spicy carrot and lentil soup
Ingredients
- Olive oil
- 2 tsp fennel seeds
- 2 tsp cumin
- 1 tsp turmeric
- 1/2 tsp chilli flakes
- 1-inch piece ginger, grated
- 500g carrots, peeled and roughly chopped
- 200g red lentils
- 1 litre stock (chicken or vegetable)
- 1 bay leaf
- 250ml Benna fresh milk
For garnish
- 1 tbsp yoghurt per person
- Fresh coriander
Method
1.Heat the olive oil in a large soup pot and add the spices and fry for a few mins until fragrant.
2.Add the carrots and stir through.
3.Add the lentils and season with salt.
4.Add the stock and the bay leaf and allow to simmer for 20 mins.
5.Blend until smooth adding the milk as you go along.
6.Serve in a bowl topped with a tbsp yogurt and some fresh coriander with toasted Maltese bread.
This recipe first appeared on Gourmet Today TV, aired in TVM on 28 January, 2017.
