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A velvety, golden soup of sweet carrots and red lentils with warming ginger and garlic, finished with savoury miso and a drizzle of toasted sesame oil. It’s a comforting, plant-based bowl made in one pot. Red lentils provide plant protein and fibre, and carrots are packed with vitamin A.
1.
Heat the olive oil in the saucepan over a medium heat. Cook the onion until soft (5 minutes).
2.
Stir in the garlic and ginger for 1 minute.
3.
Add the carrots, lentils, stock and 300ml water. Bring to the boil, then cover and simmer until the carrots are tender and the lentils are soft (25 minutes).
4.
Take off the heat. Mix the miso with a ladleful of the hot soup until smooth, then stir it back into the pan with the vinegar. Don’t boil after adding the miso.
5.
Blend until smooth, adding a splash of water if it’s too thick, and season with pepper.
6.
Ladle into bowls, drizzle with the sesame oil and sprinkle with the sesame seeds.
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Storage information
Leave to cool, then cover and refrigerate for up to 4 days. Reheat until piping hot, adding a splash of water if it has thickened. Freeze for up to 3 months; defrost overnight in the fridge and reheat until piping hot.
Tip
Higher protein: Top each bowl with a spoonful of 0% fat Greek yoghurt, or soya yoghurt for vegan, or serve with a boiled egg.
Cost-saving tips
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