New Week and ye have a fruit for a change! Clementines are here to say goodbye to march with a sweet punch!
Our first recipe is another easy, delicious Lentil Soup that fits perfect for spring dinner! Clementines add a freshness to the warming spicy lentils!
I served mine as a soup but if you prefer, you can have a thicker lentil curry by reducing the liquids in the recipe and serving with some cooked rice or millet
Clementine and Carrot Lentil Soup
WHAT YOU WILL NEED:
Serves 2-4 people
- 3 clementines, blended to juice or mashed
- 3-4 medium carrots, chopped
- 1 cup red split lentils
- 2 L Water or veggie stock
- 0,5 plant milk(I used cashews)
- 2 onions, chopped
- 2 garlic cloves, mashed
- 2 tablespoons fresh grated ginger
- 1 tablespoon fresh grated curcuma(you can also use 1 teaspoon dried curcuma instead)
- 1 teaspoon sweet paprika
- 1 teaspoon dried coriander powder
- 1 handful fresh coriander, chopped
- 1-2 teaspoons salt(according to taste)
- Olive oil
HOW TO:
- Heat a large pot with a drizzle of olive oil and fry the onion and garlic with a pinch of salt until soft and juicy, for about 3-5 minutes;
- Add the paprika, coriander powder, ginger and turmeric and let it fry for 1 minute;
- Add lentils, cover with the water and another pinch of salt, let it simmer for 5 minutes;
- Add the Carrots, plant milk, another pinch of salt and let it cook for 20-25 minutes with the lid on;
- Adjust salt, add the fresh coriander and it’s ready to serve;