Carrot & Spiced Lentil Soup with Focaccia

Nutrition per serving

Calories617 kcal
Protein22.4 g
Carbs89.9 g
Fats19.4 g
Saturated Fat2.5 g
Monounsaturated Fat13.2 g
Polyunsaturated Fat2.3 g
Sugars12.5 g
Fiber16.8 g
Sodium1,382 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 (392 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.