Carrot and lentil Salty Pumpkin Spice soup
INGREDIENTS
SERVES 4
2 tbsp extra virgin olive oil 2 red onions, finely diced 500g carrots, peeled and cut in to irregular 2cm pieces 1 tsp Halen Môn Salty Pumpkin Spice 1 tsp turmeric 2 bay leaves 200g red split lentil s 750g vegetable stock Juice of a lem on - Halen Môn Pure Sea Salt
Natural yoghurt Halen Môn Salty Pumpkin Spice Fresh picked herbs, such as dill, coriander or parsley
METHOD
- Heat the oil in a deep saucepan over a medium heat. Tip in the onions, carrots and a pinch of salt and cook, stirring occasionally for 10 minutes until the vegetables are softening. Add the salty pumpkin spice, turmeric and bay leaves to the pan and cook for another minute until fragrant.
- Pour in the lentils and stock and stir to release any stuck bits at the bottom of the
pan. Bring to a simmer and cook, uncovered, until the lentils are tender, about 20 minutes. Lift out the bay leaves, then ladle half the soup mixture into a blender and blitz until smooth, then return to the pan with the chunky ingredients and stir to combine. - Squeeze in the lemon juice, then stir, taste and adjust the seasoning.
- Ladle into warm bowls to serve with a dollop of yoghurt, a sprinkle of salty pumpkin spice and a few picked herbs.
The soup will keep in a covered container in the fridge for up to a week.
