Carrot, lentil & orange soup

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Good Food

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Recipe by Good Food

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1. Crush the seeds in a pestle and mortar, then dry-fry for 2 mins in a large pan until lightly browned. Add the onion, carrots, lentils, orange juice, stock and seasoning, then bring to the boil. Cover and simmer for 30 mins until the lentils are soft.
2. Transfer to a food processor in batches and process until smooth. Return to the pan, then gently reheat, stirring occasionally. Adjust seasoning to taste. Ladle into individual serving bowls, swirl the yogurt over and sprinkle with the chopped coriander leaves and paprika. Serve immediately.

Per serving

92 kcalories, protein 4g, carbohydrate 17g, fat 1 g, saturated fat 0g, fibre 2g, salt 0.56 g

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Ingredients

• 1 tsp cumin seeds
• 2 tsp coriander seeds
• 1 onion chopped
• 225g carrots diced
• 75g red lentils
• 300ml orange juice
• 2 tbsp low-fat natural yogurt
• fresh chopped coriander to garnish
• pinch paprika to garnish
• 600ml vegetable stock

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 35 mins

Vegetarian, Low-fat

Ingredients

• 1 tsp cumin seeds
• 2 tsp coriander seeds
• 1 onion chopped
• 225g carrots diced
• 75g red lentils
• 300ml orange juice
• 2 tbsp low-fat natural yogurt
• fresh chopped coriander to garnish
• pinch paprika to garnish
• 600ml vegetable stock

Per serving

92 kcalories, protein 4g, carbohydrate 17g, fat 1 g, saturated fat 0g, fibre 2g, salt 0.56 g

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