Carrot & Spiced Lentil Soup with Focaccia
Nutrition per serving
| Calories | 575 kcal |
| Protein | 23.6 g |
| Carbs | 77.6 g |
| Fats | 19.4 g |
| Saturated Fat | 2.5 g |
| Monounsaturated Fat | 13.2 g |
| Polyunsaturated Fat | 2.3 g |
| Sugars | 11.4 g |
| Fiber | 15.5 g |
| Sodium | 1,363 mg |
Ingredients
| Onion | |
| Carrot | |
| Celery | |
| Garlic | |
| Cilantro (Coriander) leaves | |
| Red Split Lentils | |
| Red Pepper Flakes (Chili Flakes) | |
| Vegetable Stock Cube | |
| Chopped Tomatoes (canned) | |
| Focaccia | |
| Olive Oil | |
| Potatoes, white, flesh and skin |
1. Preheat oven to 100 C (212 F)
2. Peel/chop the onion, celery and carrot into 1cm pieces.
3. Chop the potato into 2cm chunks.
4. Peel/finely chop the garlic.
5. Finely chop the coriander.
6. Rinse the lentils in a sieve.
7. 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.
8. 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.
9. Meanwhile, warm the focaccia in the oven for a couple of minutes.
10. Remove the soup from the heat and stir in the coriander.
11. Serve in a bowl with the focaccia on the side.