Carrot and Lentil Soup With Coriander Pesto

By The Weekly  

May 22, 2018

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Packed full of nutrients, this hearty and comforting vegan soup can help you slim and trim your tummy thanks to all the wholesome ingredients in it.


2 tbsps olive oil

1 large brown onion (200 g), chopped coarsely

750 g (1ยฝ pounds) carrots, chopped coarsely

2 tsps ground cumin

2 tsps ground coriander

Pinch dried chilli flakes

1 cup (100 g) red lentils

1 L (4 cups) vegetable stock

1ยฝ cups (375 ml) water

ยฝ cup fresh coriander (cilantro) leaves

Coriander Pesto

1 cup fresh coriander (cilantro) leaves

1 clove garlic (small), crushed

2 tbsps roasted pistachios

1 tbsp lemon juice

ยผ cup (60 ml) olive oil


1Heat oil in a large saucepan over medium heat; cook onion and carrot, covered, stirring occasionally, for 10 mins or until softened. Add cumin, coriander and chilli; stir to coat. Add lentils and stock; bring to the boil. Reduce heat; simmer, covered, for 35 mins or until lentils and carrots are soft.

2Meanwhile, to make coriander pesto; blend or process coriander, garlic and pistachios until finely chopped. With motor operating, add oil and juice in a thin, steady stream until combined. Season to taste.

3Blend or process soup until smooth. Return soup to pan with the water; bring to the boil. Season. Serve soup drizzled with pesto, topped with coriander leaves.

TIP: Lentils will thicken on standing; if necessary add a little extra water or stock to thin the soup.

Photo: The Australian Women's Weekly /