This spicy lentil and carrot soup is perfect in cold days, I love that it has a spicy touch in it, it is savory, creamy and the yogurt is the perfect topping in contrast with the spiciness. It may sounds crazy to add yogurt to your spicy lentil and carrot soup but you must try! It is really delicious, the yogurt brings freshness and extra creaminess to the dish.
I enjoy this spicy lentil and carrot soup with toasted pita bread as a side, it is the perfect dinner to prepare in advance on weeks that I don’t have much time to cook.
2 teaspoons cumin seeds
1 teaspoon chili flakes
3 tablespoons olive oil
600g of carrots, washed and cut into small pieces
140g of red lentils
1 liter of water
125ml of almond milk
Plane vegan yogurt, I have chosen organic soy
1 tablespoon pumpkin seeds
1 tablespoon black sesame seeds
total time: 40 minutes
serving size: 4 serves
In a large casserole, warm up the olive oil, add the cumin, chili, carrots and the lentils, cook the ingredients at low heat for 7 minutes.
You´ll get all the flavors into the oil, the add water and milk, cook at medium heat until the carrots are soften.
Once cooked, mix in a blender until you get a nice creamy texture, serve it with some yogurt, pumpkin seeds and black sesame seeds.
I hope you like it!