Lentil and Carrot Soup
Serves 4-6
This is a super easy soup recipe sent to us by one of our newsletter subscribers, Jocelyn Grieg. It's quick and the result is delicious. The lemon and orange makes it! Thanks Jocelyn.
1 or 2 chopped onions
3 cloves of crushed garlic
2 T coconut oil or ricebran oil
1 cup washed split red lentils
2 or 3 large grated carrots
1 packet organic liquid veggie stock (about 16 fl ozs or 450 mls)
2 - 3 cups boiling water
1 tsp sea salt
Black pepper to taste
1 tsp cumin powder
Zest of 1/2 lemon
Juice of one lemon
Juice and zest of a large orange
1) Saute onions in oil. After a minute or two add the garlic and saute until soft.
2) Add lentils, carrot, stock and water. Boil for about 30 minutes until the lentils are cooked.
3) Add remaining ingredients.
4) Serve with hot toast or rolls if desired. It would be tasty with a dollop of thick greek yoghurt in each bowl.
