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Ingredients

1 tablespoon vegetable oil
1 large brown onion, chopped
2 garlic cloves, chopped
2 teaspoons fresh ginger, finely chopped
2 teaspoons ground allspice
1kg carrots, grated
1 cup (200g) red lentils
4 cups (1L) salt-reduced chicken stock
Natural yoghurt, to serve
Caraway seeds, to serve
Flat-leaf parsley leaves, to serve
Coles Brand Rustic Baguette, to serve

Method

Step 1 Heat the oil in a large saucepan over medium heat. Add the onion, garlic and ginger. Cook for 5 mins or until fragrant. Add the allspice and carrot. Cook for 1 min or until well combined. Add the lentils, stock and 2 cups (500ml) of water. Cover. Bring to the boil and cook for 10 mins or until lentils are tender.
Step 2 Use a stick blender to carefully blend the lentil mixture until smooth. Season. Top the soup with a dollop of yoghurt. Sprinkle with caraway seeds and parsley. Serve with the bread.

Quick carrot and lentil soup

How to make Quick carrot and lentil soup

Ingredients

Method