Carrot, ginger and lentil soup - The Jewish Chronicle
Nothing goes to waste in this tasty recipe - even the carrot peel is turned into crunchy crisps
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Ingredients
- 550g carrots, scrubbed
- 2 tbsp olive oil, plus extra for drizzling
- 1 large onion, roughly chopped
- 1 celery stalk, thinly sliced
- 2 tsp ground coriander
- ½ tsp ground turmeric
- 1 thumb-size piece of fresh root ginger, peeled and finely grated
- 175g split red lentils, rinsed well
- 2 bay leaves
- 1.2 litres good-quality hot vegetable stock
- Juice of ½ lemon
- Sea salt
- freshly ground black pepper
- 4 tbsp thick plain yoghurt and ½ tsp nigella seeds, to serve
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