Carrot, Red Lentil & Coriander Soup
Hello lovely readers,
Making lunch or dinner needn’t take much time or money! Carrot, red lentils & coriander make a lovely flavour combination and so easy to make! This soup is healthy, tasty, yet so simple. You can cook extra and keep it, saving you from cooking when you get home!
Cumin is my favourite spice, I like to use this in most of my recipes, predominantly for its flavour but also for its health benefits. Cumin can aid digestion, treat piles, help the common cold and improve immunity.
Coriander is beneficial to bone health as it is rich in calcium, to sufferers of anaemia due to its high iron content and due to the rich aroma from its essential oils, it helps in the proper secretion of enzymes and digestive juices in the stomach, thereby stimulating digestion.
Makes 2 generous servings
750g carrots, peeled and chopped.
120g red lentils, soaked in water.
1 onion, chopped
2 tsp Ground cumin
1 litre filtered water
1 vegetable stock cube (I use Kallo organic)
Fresh coriander chopped
- Cook onions in a little coconut oil for 5 minutes.
- Add carrots, cumin, stock, lentils and the water and simmer on a low heat for 40 minutes.
- Add coriander and cook for 2 mins
- Blend until smooth.