Ingredients
- 500g carrots, peeled and halved
- 150g red lentils, rinsed
- 1 onion, diced
- 3 garlic cloves
- 1 tsp cumin, 1 tsp ground coriander
- 1 tsp fresh ginger, grated
- 1 litre vegetable stock
- 2 tbsp olive oil
- Juice of ½ lemon
Method
- Toss carrots with oil and cumin; roast at 200°C for 25 min.
- Soften onion and garlic in a pot; add coriander, ginger, lentils and stock.
- Add roasted carrots; simmer 20 min until lentils are soft.
- Blend until smooth; finish with lemon juice and season.