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Nutrition Facts
Serving Size 1 (415g) Recipe makes 4 servings
Calories 334
Calories from Fat 41		(12%)
Amount Per Serving		%DV
	Total Fat 4.6g	7%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 1.9g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 382mg		15%
Potassium 873mg		24%
Total Carbohydrate 54.0g		18%
	Dietary Fiber 8.8g	35%
	Sugars 8.8g
Protein 21.6g		43%
detailed view... how is this calculated?

Carrot and Lentil Soup

Recipe #143188 | 50 min | 15 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: clu
Oct 30, 2005

wonderful soup, low fat, easy and cheap. Good for heating up on those cold winter nights, or as I do cook double in advance, freeze in single portions then take to work for lunch.

SERVES 4 (change servings and units)

Ingredients

1/2 lb red lentil
2 pints chicken stock or vegetable stock or water
1/2 large onion, chopped
3 garlic cloves, chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1 bay leaf
3 medium carrots
1 small sweet red pepper
1 red onion, thinly sliced
2 tablespoons chopped fresh coriander
1-2 tablespoon fresh lemon juice
1/4 teaspoon black pepper

Directions

1
In a large saucepan set over high heat, bring lentils and stock/water to a boil.
2
Skim off froth.
3
Stir in chopped onion, garlic, seasonings and bay leaf. Reduce heat to medium-low. Simmer, covered.
4
Dice carrots and red pepper. Stir into soup.
5
Continue simmering, covered, until carrots are very tender, about 15 minutes. Lentils in soup will need a total of about 20 minutes to cook.
6
Stir in red onion, coriander, lemon juice and pepper.
7
Remove bay leaf. Liquidise if required.
8
Serve immediately or refrigerate, covered, up to 3 days or freeze.

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Featured Reviews for This Recipe

From: 851067

On Jun 1, 2008

Very satisfying and delicious soup! I added ½tsp chilli powder and 2 tsps of coriander from a jar, which I find goes further than fresh and works out cheaper if you're not using it often, unless you grow it yourself!

0 people found this review helpful

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From: Sarah_Jayne

On Jan 10, 2008

I really enjoyed this. I also added about a teaspoon of cayenne pepper and it just lifted the flavour a bit. I put half of the batch into the liquidiser and then added it back to the rest of the pot and this made for a creamy type of texture not unlike a split pea soup. I got enough out of the recipe for two big bowls that made for our entire meal.

1 person found this review helpful

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From: VegSocialWorker

On Dec 10, 2006

This recipe turned out great. It is easy to make and the cook time was right on. It was a little bit bland for our taste buds, though, so I added extra spices. Loved the raw red onion and and lemon at the end- really great touch. Thanks for posting this great recipe, would make it again.

2 people found this review helpful

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From: Chef #336075

On Mar 12, 2008

1 person found this review helpful

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