Kitchen Of Yum

This amazing tasing soup in our opinion is not only full of protein and fibre from the lentils and chickpeas but also full of carrots (this is carrot and lentil soup Afterall :P) Perfect for lunches or starter to nice meal.

Ingredients

• 2tbsp Rapeseed Oil
• 1 Onions, chopped
• 5 Cloves of Garlic
• 750g Carrots, sliced
• 1tbsp Smoked Paprika
• 1tbsp ground coriander
• 300g Red lentils
• 1.3L Vegetable Stock, made with stock cubes
• 1 400g tin chickpeas
• 150g Feta Crumbled

Method

1. Heat the oil in a large pan and fry the onions for 10 minutes until softened then add the garlic and carrots and cook for a few more minutes.
2. Stir in the Paprika, coriander and lentils cook for a max of 30 seconds stirring continuously.
3. Pour in the stock then simmer for 20 minutes until the lentils are tender.
4. Remove from the heat and blend using a food processor.
5. If not using straight away, leave to cool then warm thoroughly before serving, crumble over 25g of feta cheese.