Carrot & Spiced Lentil Soup
Nutrition per serving
Calories | 475 kcal |
Protein | 17.4 g |
Carbs | 69.4 g |
Fats | 14.9 g |
Saturated Fat | 2 g |
Monounsaturated Fat | 10 g |
Polyunsaturated Fat | 1.8 g |
Sugars | 11.5 g |
Fiber | 15.8 g |
Sodium | 1,063 mg |
Ingredients
Onion | |
Carrot | |
Celery | |
Garlic | |
Cilantro (Coriander) leaves | |
Red Split Lentils | |
Red Pepper Flakes (Chili Flakes) | |
Vegetable Stock Cube | |
Chopped Tomatoes (canned) | |
Olive Oil | |
Potatoes, white, flesh and skin |
1. Peel/chop the onion, celery and carrot into 1cm pieces.
2. Chop the potato into 2cm chunks.
3. Peel/finely chop the garlic.
4. Finely chop the coriander.
5. Rinse the lentils in a sieve.
6. Cook the onion, carrot, celery and garlic in a tbsp of olive oil in a saucepan over medium heat for about 3 minutes until softened. Add the potatoes and cook for a further 3 minutes.
7. Add 300ml of water with the stock, tinned tomatoes, chili flakes, lentils and bring to a gentle simmer. Simmer for about 10-15 minutes or until the lentils are cooked.
8. Remove the soup from the heat and stir in the coriander.
9. Serve in a bowl.