Spiced carrot, Bramley apple and lentil soup recipe
A wholesome, warming soup made from Bramley apples, carrots, celery, red lentils, coconut cream, cumin seeds and a little chilli.
Tip: This soup keeps really well, so any you don’t eat straight away, store in the fridge for up to 3 days, or freeze in individual portions for up to 3 months.
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
- 0.5 tsp chilli flakes
- 2 tsp cumin seeds
- 2 tbsp olive oil
- 15.9 oz carrots, peeled and cut into small pieces
- 2 Bramley apples (approx 450g), peeled, cored and roughly chopped
- 1 celery stick, finely sliced
- 4.4 oz split red lentils
- 26.4 fl oz hot vegetable stock
- 8.8 fl oz coconut cream
- 6 warm naan breads, to serve
- 0.5 tsp chilli flakes
- 2 tsp cumin seeds
- 2 tbsp olive oil
- 15.9 oz carrots, peeled and cut into small pieces
- 2 Bramley apples (approx 450g), peeled, cored and roughly chopped
- 1 celery stick, finely sliced
- 4.4 oz split red lentils
- 3.2 cups hot vegetable stock
- 1.1 cups coconut cream
- 6 warm naan breads, to serve
- 4 tbsp plain yoghurt
- 1 small handful of coriander leaves
- 4 tbsp plain yoghurt
- 1 small handful of coriander leaves
- 4 tbsp plain yoghurt
- 1 small handful of coriander leaves
Details
- Cuisine: English
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 25 mins
- Serves: 6
Step-by-step
- 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.
Get more recipes and find out about Bramley Apple Week here.
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