Carrot Spiced Lentil Soup with Herb Focaccia

Nutrition per serving

Calories491 kcal
Protein22.9 g
Carbs70.9 g
Fats12.7 g
Saturated Fat1.5 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat1.6 g
Sugars11.4 g
Fiber14.4 g
Sodium2,128 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.