Carrot & Spiced Lentil Soup with Focaccia
Nutrition per serving
Calories | 617 kcal |
Protein | 22.4 g |
Carbs | 89.9 g |
Fats | 19.4 g |
Saturated Fat | 2.5 g |
Monounsaturated Fat | 13.2 g |
Polyunsaturated Fat | 2.3 g |
Sugars | 12.5 g |
Fiber | 16.8 g |
Sodium | 1,382 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.