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Pulse Raisers Carrot and Lentil Soup


Pulse Raisers Carrot and Lentil Soup


A tasty soup on its own or as an entre


1 bunch coriander , roots attached

2 tbsp. olive oil

1 brown onion, finally chopped

1 tbsp. Moroccan seasoning

4 cups vegetable stock.

2 cups water

800 g carrots peeled cut

1 cup of WGS red lentils cooked

1/3 cup Greek style yoghurt

Persian feta to serve (optional)


1. Scrap outer skin from coriander roots. Remove roots and 2 cm of stork. Wash  and  chop finely. Set sprigs aside.

2. Heat oil in a large deep saucepan over a medium heat. Add onion and garlic, then cook for 4 minutes or until soft. Add coriander roots with seasoning . Stir until combined. 

3. Add stock and water. Bring to boil.

4. Add carrot and lentils Return to the boil, then reduce heat to a low and simmer for 25 minutes. Or until carrots and lentils are tender. 

5. Ladle soup into bowls and top with a dollop of yoghurt and reserve coriander sprigs. 

6. Serve with fetta and falafel on the side (optional).

Pulse Raisers Carrot and Lentil Soup
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