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.
Healthy Recipes
Carrot and Lentil Soup With Coriander Pesto
by /
May 22, 2018
Yield
-
Prep Time
-
Cook Time
-
Difficulty Level
-
Ingredients
- 2 tbsps olive oil
- 1 large brown onion (200 g), chopped coarsely
- 750 g (1½ 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
- 1½ cups (375 ml) water
- ½ 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
- ¼ cup (60 ml) olive oil
Steps
01.
Heat 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.
02.
Meanwhile, 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.
03.
Blend 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 / BauerSyndication.com.au