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Spiced carrot and lentil soup with cheesy pesto toasties recipe

Spiced carrot and lentil soup with cheesy pesto toasties recipe

10 ratings

Created by The Tesco Real Food team

This carrot soup recipe is a cut above! Gently spiced to complement the sweetness of the carrot, with lentils for added creaminess, this is a wholesome winter warmer. Add the cheesy pesto toasties and you've got a feast! So simple to make, this is perfect midweek or Sunday night comfort food. See method

Ingredients

  • 2 tbsp vegetable oil
  • 2 onions, roughly chopped
  • 2 large garlic cloves, finely crushed​
  • 2 tbsp cumin seeds
  • 900g carrots, scrubbed, ends trimmed and cut into 1cm rounds
  • 150g red lentils, rinsed
  • 1 reduced-salt vegetable stock cube, crumbled
  • ½ lemon, juiced
  • 2 tbsp green pesto
  • 8 slices wholemeal bread
  • 80g mature grated Cheddar
  • 10g fresh coriander, finely chopped
2 of your 5-a-day and high in fibre

Each serving contains

  • Energy

    2530kj
    605kcal     30%

  • Fat

    19g 28%

  • Saturates

    6g 29%

  • Sugars

    23g 26%

  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 71.3g Protein 24.9g Fibre 22.5g

Method

  1. Heat 1 tbsp oil in a saucepan over a medium heat. Add the onions, cover and cook for 10 mins, stirring occasionally. Stir in the garlic and 1 tbsp cumin seeds, cook for 1 min, then add the carrots, lentils, stock cube and 1.5ltrs boiling water. Bring to the boil, cover, then simmer for 25-30 mins until the carrots and lentils are soft. Add the lemon juice, then blend until smooth, adding a splash more water, if you like.
  2. Meanwhile, toast the remaining 1 tbsp cumin seeds in a dry frying pan for 1-2 mins until fragrant. Set aside.
  3. Spread the pesto over 4 slices of bread and top with the grated cheese. Sandwich with a second slice of bread. Heat the remaining oil in a frying pan; fry the toasties, in batches, for 3-4 mins each side, pressing down with a spatula, until toasted and the cheese has melted. Cut into quarters.
  4. Ladle the soup into bowls, scatter with the toasted cumin seeds and coriander, and serve alongside the toasties.

Freezing and defrosting guidelines

Freeze soup only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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