This warming, European vegetable soup is an ideal winter dinner option – healthy, gluten-free and free from eggs, nuts and soy. Onions, carrots, red lentils and oranges cooked in vegetable broth make for a delicious combination!
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | lactose |
⏱ 49 mins – easy
🍽 4 servings – 148 kcal per serving
|
Serving 311g |
Fat 1g |
Sat. fat 0g |
Sodium 1042mg |
|
Carbs 29g |
Fibers 6g |
Sugars 10g |
Proteins 6g |
INGREDIENTS
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- 1 onions
- 8 oz carrots
- 3 oz red lentils
- 1.2 cups oranges
- 2 tbsp plain yogurt
- 1 handful coriander
- 1 pinch paprika
- 2.5 cups vegetable broth
TOOLS
- 1 knife
- 1 squeezer
- 1 mortar
- 1 lid
- 1 food processor
- 1 pan
- 1 spoon
- 4 bowls
STEPS
Crush cumin seeds and coriander seeds using mortar.
Peel and chop onions, and cut carrots into small pieces.
Squeeze oranges using a squeezer to get orange juice.
Chop the coriander.
Put the crushed cumin, crushed coriander, chopped onions, and diced carrots in a pan. Add the orange juice. Add the vegetable broth and red lentils. Put 1 tsp of salt in the pan. Put 1 tsp of black pepper in the pan as well.
Cook for 5 minutes.
Cover the pan using the lid. Cook for 30 minutes then transfer the pan to a food processor. Blitz in the food processor to get a soup.
Return soup to pan. Cook for 4 minutes, while stirring regularly. Divide into bowls plain yogurt, chopped coriander, and paprika..
It’s ready to be served !
