Fast lentil soup with carrots

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
4.1 14
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 1 Onion
  • 1 Garlic clove
  • 2 Carrots
  • 250 g red lentils
  • 1 TABLESPOON Oil
  • 200 g Whipped cream
  • 1 TABLESPOON Vegetable broth (instant)
  • 250 g Sweet peas
  • 7-10 Tbsp Turmeric
  • 7-10 Tbsp ground cilantro
  • 7-10 Tbsp salt, pepper

Directions

  1. 1

    Peel and finely dice the onion and garlic. Peel and wash the carrots and cut them into sticks. Rinse the lentils. Heat the oil in a large pot. Brown onion, garlic and carrots in it. Lentils, 3⁄4 Add l water and cream, bring to the boil.

  2. 2

    Stir in broth. Simmer for about 10 minutes.

  3. 3

    Clean, wash and cut the sugar snap peas into strips. Add sugar snap peas, 1 tsp turmeric and 1⁄2 tsp coriander to the soup after approx. 5 minutes. Season to taste with salt and pepper.

Nutrition Facts

KCAL
460 kcal
CARBS
45 g
FATS
20 g
PROTEINS
21 g