Spicy Carrot Lentil Soup (Print Version)
# Ingredients:
01 -
2 large carrots, finely chopped
02 -
2 stalks of celery, finely chopped
03 -
1 onion, finely chopped
04 -
2 cloves of garlic, crushed
05 -
2 teaspoons of fresh grated ginger root
06 -
1 cup (180g) of dried red lentils
07 -
5 cups (1.2 litres) of vegetable stock
08 -
1 tablespoon of tomato paste
09 -
1/4 teaspoon of cayenne
10 -
2 teaspoons of ground cumin
11 -
2 teaspoons of ground coriander
12 -
low calorie spray oil
13 -
salt and pepper to season
14 -
handful of fresh coriander, finely chopped
# Instructions:
01 -
Spray a large saucepan over medium-high heat with low-calorie spray oil. Add onions, garlic, ginger, carrots, and celery, and fry until softened.
02 -
Add the spices and a bit more spray oil, cooking until the spices are fragrant and well infused.
03 -
Stir in the lentils, tomato paste, and stock. Bring to a boil, then simmer for approximately 20 minutes, or until the carrots are tender.
04 -
Mix in fresh coriander. Season with salt and pepper to taste.
05 -
Use the sauté function to brown the onions, garlic, ginger, carrots, and celery, as outlined in the stovetop instructions.
06 -
Add the spices and a little more spray oil, cooking until the spices are fragrant. Add the lentils, tomato paste, and stock. Secure the lid, set the cooker to manual on high pressure, ensure the valve is closed, and set the timer for 10 minutes. Once cooking is complete, allow the pressure to release naturally.
07 -
After the pressure has released, open the lid and stir in fresh coriander. Season with salt and pepper to taste.
# Notes:
01 -
Suitable for freezing. Use gluten-free stock for a gluten-free option.