Recipes

Carrot, beetroot, red lentil and quinoa soup

This vegan recipe is full of nourishing protein, antioxidants and fibre. And it tastes delicious, with just a hint of warming spice!
  • Prep time:
    5 minutes
  • Cooking time:
    25 minutes
  • Serves:
    4-6

Method

  1. Sauté the onions and garlic in the olive oil until translucent.
  2. Add the carrot, beetroot, cumin and ginger and cook for 5 minutes.
  3. Add the red lentils, quinoa, stock and coconut milk, and cook for around 20 minutes.
  4. Blend with a stick blender or food processor.
  5. Check the seasoning and enjoy.

Ingredients

1 onion, finely chopped

3 cloves garlic, sliced

1 tablespoon olive oil

3 carrots, peeled and sliced

2 beetroots, peeled and sliced

1 teaspoon ground cumin

50g ginger, peeled and sliced

100g red lentils

50g quinoa      

1 litre vegetable stock

300ml coconut milk

Salt and pepper

Liked this recipe and others? Or simply have a question? Let us know over on our forum.

If you have any questions regarding our recipes you can find us and our community over on the forum. Get involved in lots of recipe and health discussions.

Explore more recipes like this

Discover dishes that support your health and taste delicious

Vegan protein bar

These protein-packed cereal bars will help power-up a busy day.

View recipe
Vegan protein bar

Vegan protein bar

These protein-packed cereal bars will help power-up a busy day.

Hot Spiced Cloudy Apple

A hot toddy is a winter classic, but you won’t miss the rum in this spiced alcohol-free version.

View recipe
Hot Spiced Cloudy Apple

Hot Spiced Cloudy Apple

A hot toddy is a winter classic, but you won’t miss the rum in this spiced alcohol-free version.

Lavender Lemonade

A great option if you like cocktails with a floral flavour; all the sophistication without the alcoholic spirit.

View recipe
Lavender Lemonade

Lavender Lemonade

A great option if you like cocktails with a floral flavour; all the sophistication without the alcoholic spirit.