This is a lovely hearty and filling soup for the winter months, and perfect if you have lots of leftover carrots in your fridge!
Carrot and lentil soup: serves 4
Ingredients
- 1 tbsp olive oil
- 2 tsp cumin seeds
- Pinch of chilli
- 600g carrots, washed and sliced
- 140g dried split lentils
- 1 litre boiling water with one vegetable stock cube*
Method
- Place all the ingredients in the slow cooker, and cook on low for 6-7 hours.
- Serve with crusty bread, naan or wraps etc.*
Find more simple recipes on the Family Action website, or visit:
www.nhs.uk/change4life/recipes
* Can contain or is one of the 14 common allergens
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