Moroccan style roasted carrot and lentil soup
A velvety carrot and red lentil soup with cumin and coriander, thick enough to be a proper meal.
- Time45 min
- LevelEasy
- Costabout £0.55 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Roast the carrots sprayed with low fat cooking spray for 25 minutes until soft with browned edges.
25 min - 2
Spray a large pan and soften the onion for 6 minutes. Add the garlic, cumin and ground coriander and stir for 1 minute.
6 min - 3
Add the roasted carrots, lentils and stock. Simmer for 15 minutes until the lentils are soft.
15 min - 4
Blend with a stick blender until smooth, adding a little water if it is too thick.
- 5
Stir in the lemon juice, season with pepper and serve with fresh coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.