Directions:
- Heat the oil in a large lidded saucepan, add the onion, carrot, garlic, coriander, cumin and paprika.
- Cover and sweat for 10 mins shaking the pan occasionally.
- Add lentils and 3/4 of the stock, bring to the boil and boil rapidly for 10 mins uncovered, reduce the heat, cover and simmer for 20 minutes.
- Meanwhile make the coriander oil. Pour the oil into a liquidiser and add rest of the ingredients, blend until smooth.
- Cool the soup slightly before pureeing in a liquidiser, add a little more stock if required and add salt and fresh black pepper to taste.
- Reheat and serve with a swirl of the coriander oil on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 394.67 Kcal (1652 kJ) | ||
| Calories from fat | 200.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.23g | 34% | |
|---|---|---|---|
| Sodium | 222.39mg | 9% | |
| Potassium | 870.1mg | 19% | |
| Total Carbs | 37.14g | 12% | |
| Sugars | 3.88g | 16% | |
| Dietary Fiber | 15.88g | 64% | |
| Protein | 13.79g | 28% | |
| Vitamin C | 44.6mg | 74% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 7.2mg | 40% | |
| Calcium | 137.1mg | 14% | |
| Amount Per 100 g | |||
| Calories | 296.43 Kcal (1241 kJ) | ||
| Calories from fat | 150.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.7g | 34% | |
|---|---|---|---|
| Sodium | 167.04mg | 9% | |
| Potassium | 653.52mg | 19% | |
| Total Carbs | 27.89g | 12% | |
| Sugars | 2.91g | 16% | |
| Dietary Fiber | 11.92g | 64% | |
| Protein | 10.35g | 28% | |
| Vitamin C | 33.5mg | 74% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 5.4mg | 40% | |
| Calcium | 103mg | 14% | |
* 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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