Carrot and Coriander Soup with Red Lentils


This is the recipe I used to make Carrot and Coriander Soup with Red Lentils during Captain Janeway week.

Carrot and Coriander Soup with Red Lentils

Carrot and Coriander Soup with Red Lentils


1 onion

Small amount of vegetable oil

1 tsp turmeric

1 tbsp ground coriander seed

1 lb carrots

1 cup red lentils

3 pints vegetable stock

1 tsp yeast extract

salt and pepper to taste



Chop the onion and fry it in a small amount of vegetable oil.

When the onion starts to go clear, add the coriander and turmeric.

Chop the carrots and add them.

Rinse the lentils and add them.

Add the vegetable stock and yeast extract, bring to the boil, then reduce the heat and simmer for 20-30 minutes until the carrots are tender.

Liquidize in a blender jug or with a hand blender.

Add salt and pepper to taste.



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2 Responses to Carrot and Coriander Soup with Red Lentils

  1. Yum! Sounds good. Are you sure this is “diet” food?

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