This soup is wonderful for rainy, windy, or winter days because it's rich in minerals and vitamins and fuels your body and mind. By adding lentils to your root vegetable soup you add a lot of protein and make it a complete meal.Preparation time: 30 minutes Cooking time: 1 hour 15 minutesMakes: 6 serving. Ingredients:• 2 onions, finely chopped• 1 sweet potato, chopped• 2 carrots, chopped• 1 red chilli, roughly chopped• 1 stalk celery, chopped• Y4 cup cooked green lentils (chilka moong dal)• Y4 cup cooked red lentils (Masoor dal)• Y4 cup cooked yellow lentils (Arhar or Chana dal)• Y4 cup cooked black lentils(Urad sabut dal)• 1.5 litre vegetable stock• 4 cloves garlic• 1 tbsp. cumin powder• Y2 bunch fresh coriander• 1 tbsp. lime juice• 1 tsp cayenne pepper• 2 tbsp. olive oil• Salt and pepper to tasteMethod:1. Preheat oven to 350° F.2. Place sweet potato, carrots, onion and garlic in an oven-proof dish and season with cumin powder, coriander powder, salt and pepper.3. Drizzle 2-3 tablespoons of oliveoil over the vegetables and mix well with your hands.4. Roast vegetables for 40 minutes until soft.5. Bring vegetable stock to the boil in a large pot. Add chopped celery.6. Once root vegetables have softened, remove from oven and add into the pot. Add cooked lentils and mix well. Add salt, pepper and cayenne pepper as per taste.7. Cover and let simmer for20 minutes. Bring down the soup from the stove and add the juice of one lime and chopped coriander. Serve hot.Nutrition value per serving:• Energy: 185 kcal • Fat: 5.3 g• Carbohydrates: 20 g• Fibre: 0.9 g• Protein: 4.58 g• Sodium: 13.7 mg• Potassium: 225 mg
This soup is wonderful for rainy, windy, or winter days because it's rich in minerals and vitamins and fuels your body and mind. By adding lentils to your root vegetable soup you add a lot of protein and make it a complete meal.Preparation time: 30 minutes Cooking time: 1 hour 15 minutesMakes: 6 serving. Ingredients:• 2 onions, finely chopped• 1 sweet potato, chopped• 2 carrots, chopped• 1 red chilli, roughly chopped• 1 stalk celery, chopped• Y4 cup cooked green lentils (chilka moong dal)• Y4 cup cooked red lentils (Masoor dal)• Y4 cup cooked yellow lentils (Arhar or Chana dal)• Y4 cup cooked black lentils(Urad sabut dal)• 1.5 litre vegetable stock• 4 cloves garlic• 1 tbsp. cumin powder• Y2 bunch fresh coriander• 1 tbsp. lime juice• 1 tsp cayenne pepper• 2 tbsp. olive oil• Salt and pepper to tasteMethod:1. Preheat oven to 350° F.2. Place sweet potato, carrots, onion and garlic in an oven-proof dish and season with cumin powder, coriander powder, salt and pepper.3. Drizzle 2-3 tablespoons of oliveoil over the vegetables and mix well with your hands.4. Roast vegetables for 40 minutes until soft.5. Bring vegetable stock to the boil in a large pot. Add chopped celery.6. Once root vegetables have softened, remove from oven and add into the pot. Add cooked lentils and mix well. Add salt, pepper and cayenne pepper as per taste.7. Cover and let simmer for20 minutes. Bring down the soup from the stove and add the juice of one lime and chopped coriander. Serve hot.Nutrition value per serving:• Energy: 185 kcal • Fat: 5.3 g• Carbohydrates: 20 g• Fibre: 0.9 g• Protein: 4.58 g• Sodium: 13.7 mg• Potassium: 225 mg
