Spiced Red Lentil Soup

• Serves 6

• Preparation time: 20 minutes

• Cooking time: 45 minutes

Ingredients

1/4 cup olive oil
1 large onion, chopped
1 tablespoon grated root ginger
2 cloves garlic, crushed
1 small red chilli, seeded and chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon turmeric
1/2 teaspoon ground cardamom
1/4 teaspoon cayenne powder
800g carrots, peeled and roughly chopped
375g packet red lentils, soaked in 2 cups water for 20 minutes
6 cups vegetable juice
4 cups chicken stock
250ml PHILADELPHIA Light Cream For Cooking
Salt and freshly ground black pepper, to taste
Mint sprigs, for garnish
Warmed naan or roti, to serve

Method

Heat the oil in a stock pot and sauté the onion, ginger, garlic and chilli until softened. Add the spices and carrots and cook for a further minute. Add the lentils and soaking liquid, vegetable juice and stock, cover and simmer for 45 minutes or until the vegetables are completely tender.

Blend or process the soup until smooth then return to the stock pot. Whisk the PHILLY into the soup until smooth, simmer for a further 5 minutes until well heated. Season, then ladle into serving bowls, garnish with mint and serve with warmed naan. Serve immediately.

Notes

Visit PHILLY for more delicious recipe ideas.