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Italian Recipes

Silver Lining Carrot and Spiced Lentil Soup

Silver Lining Carrot and Spiced Lentil Soup

Silver Lining Carrot and Spiced Lentil Soup

with Herb Focaccia (SWAP)

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They say that every cloud has a silver lining and though summer still seems a long way off it does mean you can slurp big bowls of hearty, nutrition-packed, homemade soup! This is one of Patrick’s absolute favourites since it’s super quick to make but beats the pants off any of the store bought alternatives. We’ve added a kick of chilli to raise your temperature that little bit more and fight off any winter colds. Enjoy!

Tags:

Healthy

•One Pot Wonder

•Veggie

Allergens:

Celery

•Sulphites

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active

DifficultyEasy

Ingredients

serving amount

⅔

Onion

1

Celery Stick

(Contains: Celery)

150

Baking Potato

1

Garlic Clove

3

Coriander

⅓

Red Split Lentils

½

Chilli Flakes

1

Vegetable Stock Pot

(Contains: Celery, Sulphites)

1

Chopped Tomatoes

1

Herb Focaccia

(Contains: Cereals containing gluten)

1

Carrot

Not included in your delivery

Olive Oil

Salt

Pepper

Nutritional information

/ per serving

Energy (kcal)403 kcal

Energy (kJ)1686 kJ

Fat6 g

of which saturates1 g

Carbohydrate72 g

Protein15 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan

Instructions

Rinse the lentils

1

Peel and dice the onion, celery and carrot. Peel and chop the potato into (roughly) 2cm chunks. Peel and finely dice the garlic. Finely chop the coriander and thoroughly rinse the lentils.

Cook the veggies

2

Cook the chilli flakes, onion, garlic, celery and carrot in a tbsp of olive oil on medium heat for around 6 mins, or until soft.

Add the potatoes

3

Add the potatoes and continue to cook for another 5 mins.

Add the stock pot, tomatoes and lentils

4

Add 600ml of water and bring the pan to a gentle simmer. Add in the stock pot, the tomatoes and the rinsed lentils. Allow the mixture to simmer for 20 mins or until the lentils are soft.

5

Heat your oven to 100 degrees and put the focaccia in for a few mins to warm it up.

6

Turn down the radiators in preparation for a bowl of ‘central eating’.

7

Stir the coriander into the soup then serve it with big chunks of warm focaccia on the side.

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