Carrot lentil soup with feta
Ingredients
- 2 tbsp rapeseed oil
- 3 onions chopped (420g)
- 5 garlic cloves chopped
- 750g carrots sliced
- 1 tbsp smoked paprika
- 1 tbsp ground coriander
- 1 tbsp thyme leaves
- 300g red lentils
- 1.3l boiling vegetable stock made with 2 tsp bouillon powder
- 2 x 400g cans chickpeas
- 150g feta crumbled
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