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Carrot & Lentil Soup

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Soup
Cuisine: Mediterranean
Keyword: Food Recipes, Pleasures, Soups
Servings: 6 People

Ingredients

  • 6 Carrots , peeled and grated
  • 200g Red Lentils
  • 2 tbsp Vegetable Bouillon , diluted into 1200ml warm water
  • 175ml Fresh Milk , Charalambides Christis Full Fat
  • 200ml Straggato Yoghurt , 0%, Charalambides Christis
  • 30ml EVOO , Extra Virgin Olive Oil
  • 1 tsp Hot Smoked Paprika
  • 2 tsp Fennel Seeds , toasted to release their aroma and lightly grinded
  • 2 tbsp fresh Coriander , leaves picked
  • 1 tsp Sumac
  • 1 tsp Sea Salt
  • ½ tsp freshly ground Black Pepper
  • Country Style Bread , sliced and toasted for serving

Instructions

  • Take a medium to large pot or casserole and place on high heat. Add into it the vegetable broth, milk, carrots, lentils, olive oil and 1 tsp pf the toasted fennel seeds. Bring to a boil and simmer for 20’ and until lentils have softened a bit.
  • Add the remaining fennel seeds, the paprika and season with the salt and pepper. Remove from the heat and use a hand-held blender to process until silky creamy. Allow to cool while refrigerating for 30'
  • Serve to individual bowl while adding a scoop of the yoghurt. Sprinkle with the Sumac, garnish with a couple of coriander seeds and place a slice of bread on the side.