In this recipe we've combined these two naturally sweet veggies, roasted them and whizzed them up with a hint of Indian spice to produce a thick, nutritious soup which makes a very satisfying lunch or light supper when accompanied by some wholemeal rolls or seeded crispbread.
On a crisp night, there’s nothing more satisfying than a hearty bowl of soup like this one, chock-full of bright vegetables and tender lentils. It’s great for when you’re short on time — unlike other dried pulses, lentils don’t need to soak before cooking.
Spelt is an ancient whole grain that is packed with fibre and naturally higher in protein than wheat. For a more intense flavour, use a mild smoked paprika instead of a sweet one. Topping off the soup with parsley adds an earthy tone and aids in digestion
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