Ingredients
Method
- Heat the oil in a large pot of at least 5 litres over a medium heat. Add the cumin seeds and chilli flakes and let them sizzle for 1 minute.
- Add the onion and cook for 5 minutes until soft.
- Add the carrots, lentils, stock and water. Bring to the boil, then simmer, partly covered, for 15 to 18 minutes, stirring often so the lentils do not catch, until they have broken down and the carrots are soft.
- Take off the heat, add the silken tofu and blend until smooth.
- Stir in the chickpeas and lemon juice and season with salt. Reheat gently for 2 to 3 minutes.
Notes
- Grating the carrots is what makes this quick. Chopped carrots need about 10 minutes longer.
- This is a thick soup served in big bowls of about 800 g each. It is a full meal, not a starter. Thin it with a little hot water if you prefer.
Nutrition per serving
- Protein
- 32 g
- Energy
- 561 kcal
- Carbs
- 90 g
- Fat
- 10 g
- Fibre
- 18 g
Estimated from the ingredients listed, so anything you serve it with is extra. Carbs include fibre.