Its Stress Awareness month so this week’s Fuel My Friday recipe is super simple and quick to make and we bring it to you courtesy of Paralympic champion Ellie Simmonds.
Over to you Ellie...
After a busy week of training, every athlete wants a quick dish to fill you up and my spiced carrot and lentil soup recipe does the trick. It tastes great and keeps you feeling full for ages!
Ingredients:
- 2 tsp cumin seeds
- pinch of chilli flakes
- 2 tbsp olive oil
- 600g grated carrots
- 140g split lentils
- 1L hot vegetable stock
- 125ml milk
- plain yoghurt and naan bread, to serve
Now that you’ve got all the ingredients, you’re just 25 mins away from a delicious and healthy bowl of soup.
Method:
- Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
- Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
- Simmer for 15 mins until the lentils have swollen and softened.
- Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
- Season to taste and finish with a dollop of plain yoghurt and a sprinkling of the reserved toasted spices. Serve with warmed naan bread.