Lentil-Carrot Soup Recipe

• ¼ tsp Black Pepper
• ½ tsp Paprika
• ½ tsp Coriander, ground
• 1 ½ tsp Cumin, ground
• 1-2 tbsp Fresh Lemon Juice
• 2 tbsp Fresh Coriander, chopped
• ½ lb Red Lentil
• ½ large Onion, chopped
• 2 pints Chicken Stock or Vegetable Stock or water
• 1 Bay Leaf
• 1 small Sweet Red Pepper
• 1 Red Onion, thinly sliced
• 3 Garlic Cloves, chopped
• 3 medium Carrots

• Boil in a large saucepan, lentils and vegetable stock.
• Skim froth once boiled.
• Add seasonings, garlic and chopped onions.
• Stir and reduce flame to medium-low.
• Let the soup simmer.
• Chop red pepper and carrots.
• Stir them into the soup.
• Boil for around 15 minutes until carrots are tender.
• Lentils will need a longer time to cook, around 20 minutes.
• Add in pepper, coriander, red onion and lemon juice.
• Remove bay leaf.
• Serve hot immediately.
• You could also refrigerate for up to 3 days.