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🍽️ Warm Lentil and Carrot Soup

454 kcal · 30 min · 4 servings

Ingredients

• 4 Carrots
• 1 Onion
• 2 Stalks Celery
• 1 tsp freshly grated Ginger
• 2 tbsp Olive oil
• 200 g red Lentils
• 800 ml Vegetable broth
• 2 handfuls young Spinach
• 150 g Cashew nuts
• Salt
• 1 tbsp Lemon juice
• Pepper (from the mill)
• Chili powder

Instructions

1. 1. Peel the carrots and the onion.
2. 2. Cut the vegetables into small cubes.
3. 3. Wash the celery and remove any tough parts.
4. 4. Slice the celery into thin rounds.
5. 5. Heat the oil in a large pot.
6. 6. Add the cut vegetables and the ginger to the pot.
7. 7. Sauté the vegetables over medium heat.
8. 8. Stir the lentils into the vegetables.
9. 9. Pour in the vegetable broth.
10. 10. Let the soup simmer on low heat for about 10 to 15 minutes.
11. 11. Rinse the spinach under cold water.
12. 12. Remove any thick stems or wilted leaves from the spinach.
13. 13. Dry the spinach in a salad spinner.
14. 14. Heat a non-stick pan without fat.
15. 15. Roast the nuts in the hot pan.
16. 16. Let the nuts cool down completely.
17. 17. Set aside about half of the cooled nuts.
18. 18. Add the remaining spinach and the rest of the nuts to the soup.
19. 19. Purée the soup roughly with a hand blender.
20. 20. Bring the soup back to a boil briefly.
21. 21. Add a little more broth if the soup is too thick.
22. 22. Season the soup with salt, lemon juice, and pepper to taste.
23. 23. Divide the soup among deep plates.
24. 24. Sprinkle the finished soup with the reserved nuts.
25. 25. Add a pinch of chili flakes on top.
26. 26. Serve the soup immediately while warm.

Nutrition per serving

• kcal: 454
• Protein: 22 g · Fett/Fat: 24 g · Carbs: 37 g