Spiced Carrot and Lentil Soup

Serves 4

Time 10 minutes

Ingredients

500g carrots, grated

180g split red lentils

3 spring onions, green tops reserved

2 tsp ground cumin

1 tsp mild chilli powder (optional)

1L hot vegetable stock

1 cup boiling water

Salt and pepper to taste

To Serve

Natural yoghurt

Fresh coriander

Naan

Method

Place the grated carrot in the multi-cooker pot with the lentils, chopped white ends of the spring onions, cumin, and chilli. Pour in the hot stock and boiling water. Secure the lid in place, ensuring the exhaust valve is in the sealed position. Select SOUP/CURRY and cook the soup for 5 minutes.

Press KEEP WARM/CANCEL and manually vent the steam using the quick-release method. Carefully remove the lid and season with salt and pepper.

Blend the soup if desired, then ladle it into bowls. Stir through a spoonful of yoghurt, top with the reserved chopped green spring onion, and coriander leaves.