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Lentil Carrot Soup

A really delicious hot soup for some cold times!

It has a creamy flavor with a spicy twist.

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Cooking time 25

Total time 25

course Soup, Starter

cuisine Mediterranean

servings persons

calories 411 kcal

Equipment

Cooking pan
Blender

ingredients

1 onion
1 medium carrot
200 g lentils
125 g sifted tomatoes
400 ml vegatable stock

instructions

Cut the onion and carrot.
Fry the onion and carrot in a stockpot for 4 minutes.
Add the water and boil for 15 minutes.
Add the sieved tomatoes, herbs and lentils.
Puree everything or put it in a blender or hand blender.
Season with salt and pepper.

notes

Vegan: already vegan!

Seasoning: 1 tsp turmeric, 1 tsp cumin powder, 1 tsp cilantro, 1 tbsp salt, 1 tbsp pepper. If you like it spicy you can add some chili flakes.

Nutrition

Sugar: 8.9gFiber: 34.2gCalories: 411kcalSaturated Fat: 0.2gFat: 1.5gProtein: 28gCarbohydrates: 72.5g

course Soup, Starter

cuisine Mediterranean

keyword Carrot, Lentil, Lentil Carrot soup, Seasonal soup, Soup

Have you tried this recipe?Share in on Instagram and tag @eva.koper!

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