Roast root vegetable & green lentil soup

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• Rebecca

  17 February 2010

  Rebecca rated this recipe

  

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• madchef

  27 October 2010

  madchef commented on this recipe

  this looks disgusting , thankfully , tastes delicious !

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• kbrow06

  09 November 2010

  kbrow06 rated and commented on this recipe

  

  Good flavor and simple to make, but needs an extra something to make it great.

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• Anna

  22 January 2011

  Anna rated and commented on this recipe

  

  lovely and healthy. I skipped the chilly flakes. Added some garlic.

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• Anna

  22 January 2011

  Anna commented on this recipe

  I let the lentils to overcook so they thickened the soup. delicious!!!

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• ermintrude

  10 October 2011

  ermintrude rated and commented on this recipe

  

  This was delicious! I added 5 cloves crushed garlic and used whole green Puy lentils rather than split, to avoid it turning to mush and to give it a 'meatier' taste. I also used a whole tsp chilli flakes. Next time I would perhaps add more cumin but it's a really hearty, filling, substantial soup, more of a stew really. I love the idea of roasting the veg first, it really gives you something substantial to chew on. This will definitely be on my regular favourites list.

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• khushbu

  04 November 2011

  khushbu rated and commented on this recipe

  

  This is an excellent recipe, I wasn't a fan of root vegetables until I tried this soup.

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• sealgaire

  07 December 2011

  sealgaire rated and commented on this recipe

  

  far too watery

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• pharout

  22 January 2012

  pharout rated and commented on this recipe

  

  I loved this soup. The pinch of flaked chilli is great for winter warmth. Changes: I blended it until completely smooth. Good for diabetics.

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• Tricity.Bendix

  10 March 2012

  Tricity.Bendix rated this recipe

  

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Ingredients

• 250g Chantenay carrots , halved lengthways
• 1 parsnip , peeled and cut into small chunks
• 250g swede , peeled and cut into small chunks
• 1 red onion , cut into thin wedges
• olive oil
• a pinch of dried chilli flakes
• 2 tsp ground cumin
• 200g green lentils
• 1½l vegetable stock
• a small bunch of coriander , chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 30 - 40 mins

Vegetarian

Ingredients

• 250g Chantenay carrots , halved lengthways
• 1 parsnip , peeled and cut into small chunks
• 250g swede , peeled and cut into small chunks
• 1 red onion , cut into thin wedges
• olive oil
• a pinch of dried chilli flakes
• 2 tsp ground cumin
• 200g green lentils
• 1½l vegetable stock
• a small bunch of coriander , chopped

PER SERVING

294 kcalories, protein 14.7g, carbohydrate 40.5g, fat 9.3 g, saturated fat 0.8g, fibre 9.4g, salt 3.93 g

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