Spiced Carrot and Lentil Soup
This spiced carrot and lentil soup is really easy to make. Family and budget friendly, it's naturally vegan and gluten free too.
Equipment
- Large Saucepan with lid
- Sharp knife
- Chopping board
- standard blender or immersion
Ingredients
- 2 sticks celery
- 1 onion
- 600 g carrots
- 2 cloves garlic
- 150 g red lentils
- 1 l vegetable stock or chicken
- ¼ teaspoon chilli flakes
- 1 tablespoon oil
- 1 tablespoon cumin
- 1 tablespoon coriander
- ½ teaspoon ground chilli
- salt and pepper to taste
Instructions
- Wash the carrots and peel the onion and garlic.
- Finely mince the garlic and roughly chop the vegetables.
- Put the oil in a large saucepan over a low heat.
- Add the onions and celery and cook with the lid on for 5 minutes until softened.
- Remove the lid and turn the heat to medium. Stir the garlic in for a minute.
- Add the spices and let them cook for a further minute while stirring.
- Add the carrots, lentils and stock and bring to the boil for 10 minutes.
- Turn the heat down and simmer for a further 10 to 15 minutes until the carrots and lentils are cooked through.
- Blend with an immersion blender or transfer to a blender until smooth.
- Return to the saucepan and check the seasoning. If you find that the soup is too thick, add a little extra stock or water.
Nutrition
Calories: 173kcalCarbohydrates: 30gProtein: 8gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 750mgPotassium: 647mgFiber: 11gSugar: 8gVitamin A: 17220IUVitamin C: 9mgCalcium: 69mgIron: 3mg
Tried this recipe?Let us know how it was!
