Carrot Spiced Lentil Soup with Herb Focaccia
Nutrition per serving
| Calories | 449 kcal |
| Protein | 19 g |
| Carbs | 65.1 g |
| Fats | 12.5 g |
| Saturated Fat | 1.5 g |
| Monounsaturated Fat | 8.3 g |
| Polyunsaturated Fat | 1.6 g |
| Sugars | 11.2 g |
| Fiber | 12.8 g |
| Sodium | 2,131 mg |
Ingredients
| Onion | |
| Celery | |
| Carrot | |
| Potatoes, white, flesh and skin | |
| Garlic | |
| Fresh Coriander | |
| Red Split Lentils | |
| Red Pepper Flakes (Chili Flakes) | |
| Vegetable Stock Cube | |
| Chopped Tomatoes (canned) | |
| Focaccia | |
| Olive Oil |
1. Preheat the oven to 100 C (212 F)
2. Peel/dice the onion, carrot and celery.
3. Peel/finely dice the garlic.
4. Peel/chop the potato into 2cm pieces.
5. Finely chop the coriander.
6. Rinse the lentils in a sieve under cold running water for 30 seconds.
7. In a pan, heat ½ a tbsp olive oil over medium heat. Add the onion, carrot, celery, garlic and cook for 3 minutes until softened. Add the potato and continue to cook for 3 minutes.
8. Add 300ml of water with the stock pot, and stir to dissolve the stock. Bring to a gentle bubble before adding the chili flakes, tomatoes and lentils. Gently simmer for 10-12 minutes until the lentils are tender.
9. Place the focaccia in the oven for a few minutes to warm through.
10. Stir the coriander into the soup and serve in a bowl with the focaccia on the side.