DOCUMENT

1 large bunch baby carrots (or 4 regular carrots), roughly chopped Salt and pepper, to taste Extra virgin olive oil, to drizzle 1 brown onion, diced 2 garlic cloves, crushed 1 tbsp ras-el-hanout (Moroccan spice) 400 g (2 cups) dried red lentils, washed 1.5 litres (6 cups) broth or stock 1 tbsp tomato paste Coriander leaves, to serve Greek yoghurt, to serve MO R OC C A N C A R R O T S OU P I NG R E D I E N T S D I R E C T I ON S This is delicious with toasted sourdough, roasted chickpeas, or even slow cooked lamb. Preheat the oven on Fan Plus at 180 ⁰ C. Place the carrots on a universal tray, season with salt and pepper and drizzle with some extra virgin olive oil. Place into the oven on shelf position 2 and bake for 25 minutes, or until just browned. Meanwhile, place a soup pot on medium heat, induction setting 6, and cook the onion and garlic with some extra virgin olive oil for 2-3 minutes. Add the ras-el-hanout and lentils; stir well. Add the broth and tomato paste. Reduce the heat to induction setting 4 and leave partly covered to cook for 20-30 minutes, or until the lentils are very soft. Lastly stir in the roast carrots. Serve with Greek yoghurt and coriander. HINTS AND TIPS Preparation time: 20 minutes - Cooking time: 35 minutes - Serves: 4 Appliance / Function: Fan Plus and Induction