Carrot, fennel seed & red lentil soup with labneh & sesame oil from Bazaar: Vibrant Vegetarian Recipes (page 58) by Sabrina Ghayour

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Notes about this recipe

  • Eat Your Books

    Can substitute Greek yogurt for labneh cheese.

  • London_Mummy on January 10, 2026

    I started making this soup today, for lunch tomorrow. The recipe basically involves making a slowly-simmered carrot soup & blending it, which I've done, then adding the red lentils & cooking them. Presumably the rationale for this method is simply the texture achieved. Tomorrow, all I will have to do is add the lentils to the chilled carrot soup, & let it simmer. I wonder whether chopping the carrots finely in the food processor & cooking it all in one go would be easier or if this slower method gives a better flavour.

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