Carrot and coriander is a basic soup mixture, however the actual genius right here is the bottom of crimson lentils, which makes it extra filling, and the addition of lemon zest and ginger which elevates the flavour to an entire new degree. Serve with a few oatcakes (1 oatcake = 45 energy).
Timings
Prep time: 10 minutes
Cook dinner time: 40 minutes
Serves
2
Energy per serving
273
Substances
- 30g crimson cut up lentils
- ½ lemon, skinny peelings of pores and skin solely
- 2cm piece of contemporary ginger, peeled and minimize into skinny slices
- 300g carrots, peeled and chopped into chunks
- 50g onion, peeled and quartered
- 1 tbsp olive oil
- 500ml vegetable inventory from a dice
- A small handful of coriander leaves
- 100ml semi-skimmed milk (complete can be effective)
Technique
- Put the lentils, lemon peelings and ginger in a meals processor. You will have to pulse after which scrape down the edges a number of occasions.
- Add the carrot and onion and pulse once more till every thing is coarsely chopped.
- Warmth the olive oil in a big saucepan on a low-medium warmth and add the combination to the pan.
- Gently fry off the combination for about 5 minutes, till starting to melt, then add the inventory.
- Carry to the boil then cut back the warmth to simmer for quarter-hour.
- Take the pan off the warmth and let cool for a couple of minutes.
- Return the soup to the meals processor, add the coriander and milk and mix on excessive till actually easy.
- Style and season with salt and pepper accordingly. Add a bit water to loosen if too thick.
- Return to the pan to reheat earlier than serving, being cautious to not boil as this may trigger the milk to separate.