Lentil-Carrot Soup
| Serves: |
4 |
| Recipe Type: |
Veg. |
| Calories Per Serving: |
334 |
| Preparation Time: |
15 M |
| Cooking Time: |
50 M |
| Difficulty: |
Easy |
Ingredients:
- ¼ tsp Black Pepper
- ½ tsp Paprika
- ½ tsp Coriander, ground
- 1 ½ tsp Cumin, ground
- 1-2 tbsp Fresh Lemon Juice
- 2 tbsp Fresh Coriander, chopped
- ½ lb Red Lentil
- ½ large Onion, chopped
- 2 pints Chicken Stock or Vegetable Stock or water
- 1 Bay Leaf
- 1 small Sweet Red Pepper
- 1 Red Onion, thinly sliced
- 3 Garlic Cloves, chopped
- 3 medium Carrots
Cooking Instructions:
- Boil in a large saucepan, lentils and vegetable stock.
- Skim froth once boiled.
- Add seasonings, garlic and chopped onions.
- Stir and reduce flame to medium-low.
- Let the soup simmer.
- Chop red pepper and carrots.
- Stir them into the soup.
- Boil for around 15 minutes until carrots are tender.
- Lentils will need a longer time to cook, around 20 minutes.
- Add in pepper, coriander, red onion and lemon juice.
- Remove bay leaf.
- Serve hot immediately.
- You could also refrigerate for up to 3 days.
