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spiced carrot & red lentil soup







total time






method ingredients
  1. 1 tbsp Glenisk high protein vanilla strained protein yogurt
  2. 1 tbsp Coconut Oil
  3. 2 celery stalks, diced
  4. 2 cloves garlic, minced
  5. 1 medium onion, diced
  6. 400g carrots, diced
  7. 140g red lentils
  8. 2 tsp cumin
  9. 3 tsp paprika
  10. 1200ml hot vegetable stock
  11. Salt
  12. Pepper
  • Heat a teaspoon of coconut oil in a large saucepan over a medium heat.
  • Add the garlic, celery and onion to the pan, reduce the heat and allow the vegetables to saute.
  • Once the onions and celery become translucent, add the carrots and allow to saute for about 5 minutes.
  • Mix the spices and lentils through and heat gently for about 3 minutes.
  • Add the vegetable stock and bring the pan to a boil. Reduce the heat to a simmer and cover with a lid for about 20 minutes until the lentils have absorbed the stock and plumped up.
  • Remove from the heat and blend the soup with a handheld blender or food processor to your preferred texture.
  • Top with a dollop of Glenisk high protein vanilla strained protein yogurt & sprinkle of smoked paprika, and serve with slice of Porridge Bread
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