Ingredients
Carrot Soup
- 1 yellow onion, diced
- 2 garlic cloves, crushed
- Olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 oz ginger root
- 1 lb 9 oz carrots, peeled and coarsely grated
- 2 Tbsp concentrated vegetable stock
- 4 cups water*
- Salt
- 1 cup dairy-free yogurt, to serve**
Orange-Marinated Lentils
- 1⁄2 cup dried red lentils
- Big bunch of flat-leaf parsley or cilantro leaves, chopped
- 1 spring onion (scallion), finely shredded
- Juice of 1⁄2 orange
- 1⁄2 tsp harissa*** or chili flakes
- 1 tsp ground cumin
- 2 Tbsp olive oil
- Salt