Spiced Carrot and Lentil Soup
This is my new Favourite soup. Made in my new Insta pot but easily done on the cooker.
Full of fibre, protein, anti inflammatory fats and spices (check out my FB live on Janice Tracey Nutrition on Top Tips for Achy Joints).
1 medium onion chopped
2-3 cloves garlic chopped finely
1 inch fresh turmeric grated or chopped finely (or 1 tsp ground turmeric)
1 inch fresh ginger chopped finely or grated
1 tsp each of cumin and coriander seeds ground using pestle and mortar. I dry fry them first to intensify the flavour but not absolutely necessary. Or use 1 tsp each ground cumin and coriander.
1 - 2 tbs olive oil
Use the Sauté or Brown function on the Insta Pot sauté all of above.
If not using an Insta Pot, sauté for a few minutes in whatever pot you are using
2-3 chopped carrots
1 large handful of red lentils rinsed
750mls stock - I used Carol’s Stockmarket 500ml Turkey Bone Broth and 250ml water.
Alternatively use whatever good quality stock you can get your hands on.
Handful of fresh coriander if you have it.
Add the above to the pot with the sautéed spices and onion. Cook for 15 minutes in the Insta pot or simmer with lid on until tender in whatever saucepan you use for your soup.
It’s good either blended or left as is.
I leave it as is and serve it with some fresh parsley on top and some dry fried cumin seeds.