Heat the oil in a pan add the onion and celery and saute for approximately 3 minutes until softened. Stir in the cumin and coriander and cook for 1 minute. Add the carrots, vegetable stock and lentils.Bring to the boil then reduce the heat, cover and simmer for 25 minutes until the vegetables are tender and the lentils soft. Blend the soup in a food processor then return to the saucepan, reheat, season with salt and freshly ground black pepper and serve.
Have you made this recipe? What'd you think?
Sign in to review this recipe.
0 Recipe Reviews