Directions:
- Heat butter in a large pot over medium heat. Add onion and carrots and cook for a few minutes, stirring. Add the garlic in a space in the middle of the pan and cook for another minute, stirring.
- Add the stock, lentils and tomatoes, and bring just to the boil. Simmer with the lid slightly ajar for about 45 minutes, stirring occasionally.
- Using a hand blender, puree the soup leaving it slightly chunky, then add the cumin, coriander, salt and pepper. Cook over medium heat another five minutes.
- For variation, add some curry powder or ginger for a different flavour. Extra tomato adds more tang and reduces the need for salt.
- Serve with anything you like - crusty bread and butter, sour cream, yogurt, chopped parsley or grated parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 99.39 Kcal (416 kJ) | ||
| Calories from fat | 4.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.53g | 1% | |
|---|---|---|---|
| Cholesterol | 1.35mg | 0% | |
| Sodium | 3829.92mg | 160% | |
| Potassium | 30mg | 1% | |
| Total Carbs | 18.91g | 6% | |
| Sugars | 0.32g | 1% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 0.45g | 1% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 3.4mg | 0% | |
| Amount Per 100 g | |||
| Calories | 301.4 Kcal (1262 kJ) | ||
| Calories from fat | 14.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.61g | 1% | |
|---|---|---|---|
| Cholesterol | 4.08mg | 0% | |
| Sodium | 11613.58mg | 160% | |
| Potassium | 90.96mg | 1% | |
| Total Carbs | 57.36g | 6% | |
| Sugars | 0.97g | 1% | |
| Dietary Fiber | 1.83g | 2% | |
| Protein | 1.37g | 1% | |
| Vitamin C | 1.7mg | 1% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.4mg | 1% | |
| Calcium | 10.2mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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