Quick Bites: Red lentil & Roasted Carrot Soup

You’ll need

• 500g carrots, peeled and roughly chopped
• 1 onion, finely sliced
• 2 tbsp olive oil, plus more to serve
• Big pinch of salt, plus more to season
• 1 tsp cumin seeds, toasted and ground
• 1 tsp coriander seeds, toasted and ground
• 250g split red lentils
• freshly ground black pepper
• 4 tbsp za’atar, to serve

Method

1. Put the carrots and onion into a roasting tin. Add the olive oil and a big pinch of salt, season with a good grinding of black pepper. Add the ground spices, mixing well to coat.
2. Cover the roasting tin tightly with foil and roast the carrots and onion for about 35 minutes, until tender.
3. Rinse the red lentils well in cold running water and place in a saucepan with 1 litre of water. Place over a moderate heat and bring to a boil. Skim off any froth that rises to the surface, then reduce the heat and simmer for 15–20 minutes, until cooked and very soft.
4. Blend the lentils until smooth. Add the roasted carrots and onion and process to a texture of your liking (coarse or smooth – it’s up to you).
5. Check the seasoning, adding more salt and pepper to taste. You can thin with additional water if you prefer the soup to be a little looser.
6. To serve, slick each bowl of soup with a little more olive oil and sprinkle over the za’atar.

From Home Cookery Year by Claire Thomson, Quadrille, £30