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Carrot, Coriander & Lentil Soup

A warming carrot, coriander and red lentil soup that’s filling, simple to make and ideal for everyday lunches or easy dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Ingredients Method Notes

Ingredients
  

  • 25 g dairy-free butter
  • 1 large onion chopped
  • 1 small garlic clove crushed
  • 500 g carrots peeled and sliced
  • 140 g split red lentils
  • 1 litre vegetable stock (made with 2 stock cubes)
  • 50 g fresh coriander, stalks and leaves chopped
  • salt and freshly ground black pepper to taste

Method
 

  1. Melt the dairy-free butter in a large heavy-based pan over a medium heat.
  2. Add the chopped onion and cook until soft and translucent.
  3. Add the crushed garlic and cook for 1 minute.
  4. Pour in the vegetable stock.
  5. Add the sliced carrots and red lentils, bring to the boil, then reduce to a gentle simmer.
  6. Simmer until the carrots and lentils are soft, stirring occasionally to prevent the lentils from sticking.
  7. Season with salt and freshly ground black pepper.
  8. Add the chopped coriander stalks and leaves towards the end of cooking.
  9. Blend the soup using a hand-held blender until smooth.
  10. Taste and adjust seasoning if needed.
  11. Serve hot.

Notes

  • Stir occasionally while simmering, as red lentils can stick to the base of the pan.
  • This soup blends easily once the carrots and lentils are fully soft.
  • Serve with a gluten-free roll.