An extra ordinary vegan carrot soup recipe with celeriac, lentils and rice.
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
2 tablespoon olive oil
1 onion, diced
2 cloves garlic
1 cup diced carrot
¼ cup diced celeriac
¼ cup green lentils
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon sweet chili powder
½ teaspoon cumin
5 cups water
¼ cup cooked rice
1 tablespoon lemon juice, freshly squeezed
¼ cup chopped herbs (fresh mint or parsley)
1 teaspoon sliced chili peppers
Shredded carrot, optional
In a large pan, saute onion, garlic, carrots and celeriac in oil for about 5 minutes. Add in lentils and spices. Cook for a few minutes stirring occasionally. You can add a splash of water if it’s too dry.
Pour water and bring it to boil. Reduce heat, cover and simmer for 20 minutes or until the lentils are tender.
Add in cooked rice and lemon juice. Cook for a few more minutes and remove from heat.
Garnish with fresh herbs, chili pepper and shredded carrot before serving.