Ingredients
- 300g carrots
- 2 onions
- 350g coral lentils
- 2 potatoes
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1.5L vegetable stock
- whipping cream
Recipe
Peel and chop the carrots and potatoes. Peel and chop onions. Rinse the lentils. Cook the onions gently until translucent. Add the vegetables and spices and cook for a further 10 minutes. Then add the coral lentils, tomatoes with their juice and stock. Bring to the boil, then lower the heat and simmer for 20 minutes. Season with salt and pepper.
Mix with your Easy Soup.
Serve the soup in bowls, with a drizzle of crème fleurette and a sprinkling of herbs, sesame seeds or minced spring onions.
