Recipe

Carrot and lentil soup with coriander pesto

Packed full of nutrients, this hearty and comforting vegan soup from The Australian Women's Weekly's 'Everyday Vegetarian' cookbook is the ultimate winter warmer.

Nov 19, 2017 10:38pm
  • 10 mins preparation
  • 40 mins cooking
  • Serves 4
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Ingredients

Carrot and lentil soup
  • 2 tablespoon olive oil
  • 1 large brown onion (200g), chopped coarsely
  • 750 gram (1½ pounds) carrots, chopped coarsely
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • pinch dried chilli flakes
  • 1 cup (100g) red lentils
  • 1 litre (4 cups) vegetable stock
  • 1 1/2 cup (375ml) water
  • 1/2 cup fresh coriander (cilantro) leaves
Coriander pesto
  • 1 cup fresh coriander (cilantro) leaves
  • 1 clove garlic (small), crushed
  • 2 tablespoon roasted pistachios
  • 1 tablespoon lemon juice
  • 1/4 cup (60ml) olive oil

Method

Carrot and lentil soup with coriander pesto
  • 1
    Heat oil in a large saucepan over medium heat; cook onion and carrot, covered, stirring occasionally, for 10 minutes or until softened. Add cumin, coriander and chilli; stir to coat. Add lentils and stock; bring to the boil. Reduce heat; simmer, covered, for 35 minutes or until lentils and carrots are soft.
  • 2
    Meanwhile, to make coriander pesto; blend or process coriander, garlic and pistachios until finely chopped. With motor operating, add oil and juice in a thin, steady stream until combined. Season to taste.
  • 3
    Blend or process soup until smooth. Return soup to pan with the water; bring to the boil. Season. Serve soup drizzled with pesto, topped with coriander leaves.

Notes

Lentils will thicken on standing; if necessary add a little extra water or stock to thin the soup.

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