wow, that looks tasty!
Rustic Lentil, Carrot & Cumin Soup
-
-
- 20
- Amount Per Serving
- Energy
- 2378kJ (567 Cal)
- Protein
- 25g
- Fat,total
- 5.8g
- - saturated
- 1.6g
- Carbohydrates
- 92.3g
- Sugars
- 12.6g
- Sodium
- 2032.6mg
What do I need?
- 1 tbsp Extra Virgin Olive Oil
- 1 Onion
- (Finely Chopped)
- 2 tsp Ground Cumin
- 1 cup Red Lentils
- (Rinsed)
- 1 L Vegetable Stock
- 3 cup Water
- (Boiling)
- 3 Carrots
- (Peeled, Grated)
- 1 tbsp Lemon Juice
- 2 tbsp Fresh Parsley
- (Roughly Chopped)
- 4 tbsp Natural Yoghurt
- 1 Bread Stick
How do I make it?
- Place the oil, cumin and onion in a large saucepan over high heat for 2 minutes.
- Add lentils, stock and water, covering for 5 minutes, bringing to the boil.
- Heat bread stick in oven for 8 minutes.
- Add carrots to soup and simmer over low heat for 8 minutes, check tenderness of carrots.
- Stir through lemon juice, parsley and seasoning.
Serve into large bowls with crusty bread and a dollop of yoghurt.
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