Carrot & Spiced Lentil Soup

Nutrition per serving

Calories475 kcal
Protein17.4 g
Carbs69.4 g
Fats14.9 g
Saturated Fat2 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.8 g
Sugars11.5 g
Fiber15.8 g
Sodium1,063 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.