Spiced carrot and lentil soup with cheesy pesto toasties recipe
Created by The Tesco Recipes 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- Serves 4
- Takes 50 mins
- 605 calories / serving
- Freezable
- Vegetarian
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 2530kJ 605.0kcal
- Fat
- 19g
- Saturates
- 6g
- Salt
- 1.5g
- Sugars
- 23g
of the Reference intake
Carbohydrate 71.3gProtein 24.9gFibre 22.5g
Method
- 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.
- Meanwhile, toast the remaining 1 tbsp cumin seeds in a dry frying pan for 1-2 mins until fragrant. Set aside.
- 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.
- Ladle the soup into bowls, scatter with the toasted cumin seeds and coriander, and serve alongside the toasties.
- See more Soup recipes
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.
