Carrot, Fennel Seed and Lentil Soup

Power through your day with this simple soup. The addition of carrots lends both flavour and nutrition, while fennel seeds add a touch of anise to this comforting staple
Carrot, Fennel Seed and Lentil Soup
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Carrot, Fennel Seed and Lentil Soup
April 28, 2020
Level Easy
Preparation Time 15 minutes
Cooking Time 30 minutes
Serves 4-6
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

spinneysFOOD Mediterranean Extra Virgin Olive Oil, for sautéing
1 leek, finely chopped
1 thumb-sized piece of ginger, peeled and grated
2 garlic cloves, crushed
4 tsp fennel seeds
1 tsp spinneysFOOD Fine Turmeric
1 tsp spinneysFOOD Fine Cumin
1 tsp spinneysFOOD Fine Coriander
500g carrots, peeled and chopped
2L vegetable stock
150g spinneysFOOD Masoor Dal

METHOD

  • 1

    Heat a large saucepan over a medium heat.

  • 2

    Add a little olive oil and sauté the leek, ginger and garlic for 4-5 minutes or until softened.

  • 3

    Add the fennel seeds, turmeric, cumin and coriander and sauté for 2-3 minutes until fragrant.

  • 4

    Add the carrots and stock and simmer for 15 minutes or until the carrots are soft.

  • 5

    Remove from the heat and blend the mixture with a hand blender until smooth.

  • 6

    Return the soup to the heat, add the lentils and simmer for 25-30 minutes or until the lentils are soft.

  • 7

    Season well and serve.

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