High in fibre and a great source of vegetarian protein, lentils have a short cooking time so are perfect for making easy delicious soups. This recipe contains lots of garlic, perfect to ward off any impending colds or flus, as well as any potential romance for the evening!
Toast the spices in a small pan until quite fragrant, about 1-2 minutes and set aside.
Heat oil over medium heat and saute onions for a few minutes. Add carrots, bay leaf, ginger and spices and saute for 2 minutes.
Add lentils and enough water to cover ingredients by about 2 cm and cook until lentils are soft, between 30 and 45 minutes.
In a food processor blend lentil mixture and roasted garlic and stir in umeboshi vinegar and coriander. Season to taste with sea salt and cracked pepper.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 55 mins |
| Ready in: | 1 hr 5 mins |
Suitable for: |
|
| Dinner, Lunch, Soup | |
Print version
Email recipe
More recipes
Previous page
| Nutritional Information - Per Serve | |
| Kj | 1311 kj |
| Calories | 313 kcal |
| Fat | 4.4 g |
| Saturated Fat | 0.6 g |
| Total Carbohydrate | 39.5 g |
| Total Protein | 24 g |
| Fibre | 14.9 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
