Carrot Lentil Soup |


Ingredients for 4 people

For the

Soup: 2 tablespoons olive oil 1 onion, finely chopped 2 garlic cloves, pressed 2 tablespoons finely grated ginger 1 tablespoon harissa pasta (hot spica meal made from fresh peppers, cumin, coriander seeds, garlic and salt olive oil) 2 teaspoons ground coriander 4 carrots, peeled and grated 200 g red lentils 1½ l clear chicken soup plain yogurt and mint leaves to serve

For the toast: 8 thin slices White bread (preferably wheat pasta bread) 2 tp harissa pasta

olive oil pluvetiPenado: * | Prepare time: 25 minutes|Price: * | Calories: about 300 kcal / person

Heat a large pot. Add the oil and fry the onion, garlic and ginger for about four minutes. Insert the harissa and coriander, sauté briefly. Add the carrots, lentils and chicken soup, boil and simmer, covered, for 12 minutes, stirring occasionally. For the toast Spread the slices of bread with harissa, pour in oil and bake under the preheated grill until golden and crispy. the Soup Divide into bowls (or plates), add toast, yogurt and mint are enough. From the book “The New Easy” by

Donna Hay, AT publishing€ 27.80

Faster, more casual recipes from the famous Australian chef Donna Hay can be found at:

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