Carrot and Lentil Soup with Coriander Pesto
Packed full of nutrients, this hearty and comforting carrot and lentil vegan soup is the ultimate warmer for cooler nights. Just as good for lunch too
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- Carrot and lentil soup
- 2 tablespoons olive oil
- 1 large brown onion (200g), chopped coarsely
- 750 grams (1½ pounds) carrots, chopped coarsely
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- pinch dried chilli flakes
- 1 cup (100g) red lentils
- 1 litre (4 cups) vegetable stock
- 1 1/2 cup (375ml) water
- 1/2 cup fresh coriander (cilantro) leaves
- Coriander pesto
- 1 cup fresh coriander (cilantro) leaves
- 1 clove garlic (small), crushed
- 2 tablespoons roasted pistachios
- 1 tablespoon lemon juice
- 1/4 cup (60ml) olive oil
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