Lebanese Red Lentil, Carrot & Coriander Soup - quick & easy vegan soup, great for midweek recipe

Lebanese Red Lentil, Carrot & Coriander Soup
Serves 6
Growing up we loved this Lebanese soup for its sweetness, then adapting it to the British classic by adding carrot & coriander, it’s a great vegan & low carb, easy & quick recipe for a simple homemade midweek meal that’s ready in less than 45 mins.
You Need:
2 cups red lentils, rinsed
2 ltr cold water
2 tsp seasalt (for lentils)
6 medium-sized carrots, chopped
2 tbsp olive oil
2 large onions, finely chopped
1 tsp seasalt
30g or small bunch fresh coriander, finely chopped
1/4 tsp black pepper
1/2 tsp ground allspice
1/2 tsp ground coriander
Decorations - optional:
Drizzle of single cream
Drizzle of chopped chives/ coriander leaves
Lemon wedges to squeeze
💦In a deep pan, add red lentils with water & place over high heat until it comes to boiling point. As the water is warming up, white froth will come to the surface, it is important to scrape off with a spoon this froth in a separate bowl. Once water comes to boiling point, reduce heat to low & allow to simmer for 30 mins.
🥕Next, add carrots to lentils & simmer for 15-30 mins until cooked through.
🧅 Meanwhile, fry onions with oil, add seasoning & cook until onions soft & golden in colour, not too dark or it may be bitter in taste. Add fresh coriander, leaves & stalks then add to lentils. Simmer until carrots are cooked through. Check seasoning.
🌪️Using hand or stand blender, whizz soup until smooth, check seasoning.
🍋Serve when ready. Drizzle on single cream & chives or coriander leaves. Optional to add a squeeze of lemon juice for another level of goodness.
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[@london72ko]

That's my supper idea sorted ❤