Nature, Nurture and Nourishment

Carrot, lentil & coriander soup



1 onion sliced
1 clove garlic, chopped
1 tbsp olive oil
100g mushrooms, wiped and chopped
1 large carrot, peeled and chopped
5 tbsp red lentils
450g stock
1 tsp ground cumin
1 tsp ground coriander
black pepper to taste
1 tbsp chopped fresh coriander

In a large saucepan saute onion and garlic, lid on, until soft. Turn up the heat and add the mushrooms, lid on, stir frequently for a few minutes until soft. Add carrots and lentils, cumin and coriander. Cook for 2 mins stirring to prevent lentils sticking. Add stock and black pepper. Bring to the boil and simmer, lid on, until carrots cooked and lentils mushy. Around 30 minutes. Add fresh coriander. blend until smooth…add more stock if necessary but this is a thick soup. Taste and season.

Delicious with golden slice, celery bread or cheese scones

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