Bramley Apple Week: Spicy Carrot, Apple and Lentil Soup

Bramley Apple Week: Spicy Carrot, Apple and Lentil Soup

Bramley Apple Week is all about celebrating the humble apple and using it more in our everyday cooking.

Soup works as a great lunch to warm you up and keep you going for the day, here’s the recipe for a spicy carrot, apple and lentil soup!

Spicy Carrot, Apple and Lentil Soup

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 6

Ingredients:

½ tsp chilli flakes

2 tsp cumin seeds

2 tbsp olive oil

450g carrots, peeled and cut into small pieces

2 Bramley apples (approx 450g), peeled, cored and roughly chopped

1 celery stick, finely sliced

125g split red lentils

750ml hot vegetable stock

250ml coconut cream

To serve:

4 tbsp plain yoghurt

Small handful of coriander leaves

Warm naan bread, to serve

Method:

1. Heat a large saucepan and then add the chilli flakes and cumin seeds. Dry fry for a minute or so until they release their aroma and pop around in the pan. Remove half of the seeds and set aside.

2. Add the oil to the pan, and once it is hot, stir in the carrots, apple and celery. Fry for about 5 minutes, and then add the lentils, stock and coconut milk. Bring to a simmer and cook for about 15 minutes, covered with a lid, until the carrots and lentils are tender.

3. Blitz the soup until smooth, and season with salt and pepper. To serve, spoon into bowls, add a spoon of yoghurt on top, scatter with the reserved spices, and add a few coriander leaves. Serve with warm naan bread.

Tip: This soup keeps really well, so any you don’t eat straight away, store in the fridge for up to 3 days, or freeze in individual portions for up to 3 months.

Have you tried this recipe? Let us know your thoughts by commenting below or tweeting us @FemaleFirst_UK

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