Serves
4
Prep Time
5 minutes
Cooking Time
10 minutes
Ingredients
- 1 cup water
- 2 cups chicken stock
- 1 cup frozen Birds Eye Chopped Onions
- 500g chopped carrots
- 400g can Edgell Brown Lentils, undrained
- ¼ teaspoon caraway seeds
- Finely grated zest of 1 orange
- Natural yoghurt for serving
Birds Eye Frozen Chopped Onions 500g
Method
STEP 1Place stock, water carrots and Birds Eye Onions in a saucepan and bring to the boil, cover and simmer for 5 minutes.
STEP 2
Remove from heat and puree with a stick blender. Add Edgell Brown Lentils, reserving 2 tablespoons for serving. Stir in caraway seeds, orange rind and reheat.
STEP 3
Serve soup with a dollop of natural yoghurt, top with reserved lentils.
Tips
Sprinkle with extra caraway seeds.