Red Lentil, Carrot, Cumin, Ginger & Coriander Soup
Equipment
- Large pan
Ingredients
- 2 onions peeled, chopped
- 300 g carrots tops removed, peeled if not organic
- 1 tsp ground coriander
- 1 TBSP ground turmeric
- 1 tsp ground cumin
- 2 tsp ground ginger
- 1 tsp nutmeg
- 350 g red lentils rinsed
- 1.5 litres vegetable stock
- 500 g tomato passata
- 1 bunch fresh coriander leaves
- ground black pepper and sea salt to season
Instructions
- Place the chopped onions and carrots into a large pan with a dash of water, place a lid securely on the pan and cook on a low heat for 5mins.
- After 5 minutes, add all of the spices and stir through.
- Next, add the lentils, stock and tomato passata and stir together.
- Bring to the boil then simmer for 20-25mins until the lentils are broken down and fully cooked.
- Once the soup is cooked, add most of the fresh coriander (reserving a few leaves for serving),use a stick blender to blend until smooth. Season to taste before serving.
Notes
Add chilli or chilli flakes if you prefer it with more spice.
Serve with a few shavings of carrot and fresh coriander leaves and a swirl of olive of hemp oil if desired.
Tried this recipe?Let us know how it was!