Packed with veg and topped with cooling yoghurt, fresh red chilli, fragrant fresh coriander, nigella seeds and crispy croutons, our Indian spiced carrot & lentil soup packs a big flavour punch yet makes for a brilliantly comforting and satisfying bowlful.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||3.9 g||13.9 g|
|Protein||6.5 g||23.3 g|
|Salt||0.94 g||3.36 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4
Boil a kettle
Peel and finely dice the brown onion[s]
Top, tail and roughly chop the carrots
Heat a large, wide-based pot with a drizzle of olive oil, over a medium-high heat
Once hot, add the onion and carrot, with a pinch of salt, and cook for 2 min or until the onion is starting to turn translucent
Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop ﬁnely
Tip: if you like it fiery, throw the seeds in with the chopped chilli!
Add the curry powder, ground cumin, red split lentils and 3/4 of the chopped chilli (Can't handle the heat? Go easy!) to the pot and cook for 1 min or until fragrant
Meanwhile, dissolve the Knorr vegetable stock cube[s] in 1.2L [2.4L] boiled water
Add the stock and cook for 10 min or until the lentils and carrots are tender
Meanwhile, chop the ciabatta into bite-sized pieces
Place on a baking tray and add a drizzle of olive oil and a pinch of salt
Place the tray in the oven and cook for 5-6 min or until the ciabatta is crispy – these are your croutons
Meanwhile, chop the coriander finely, including the stalks, reserving some of the whole leaves for garnish
Roll the lime[s] with your hand on a hard surface (to release more juice!) and cut them into quarters
Once the lentils and carrots are tender, pulse with a stick blender (or food processor) until it has thickened, whilst maintaining some chunks from the vegetables
Add the baby leaf spinach and chopped coriander to the pot, cook for 2-3 min until wilted, then add the juice of 1/2  lime
Season with a pinch of salt and pepper – this is your lentil & carrot soup
Serve the lentil & carrot soup in shallow bowls, and spoon the natural yoghurt over the top
Garnish with the remaining chopped chilli (Can't handle the heat? Go easy!), coriander leaves, nigella seeds, croutons and a lime wedge and enjoy!