Name: Spiced Red Lentil, Carrot & Tomato Soup with Guacamole-Radish Toast
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 avocados; 3 medium carrots; 3 sticks celery; 2129 ml chicken or vegetable broth; 3 (398 ml) cans diced tomatoes; 6 cloves garlic; 1 ½ lemons; 1 ½ bunches radish; 6 slices whole grain bread; 1 ½ medium yellow onions; black pepper; coriander, ground; cumin, ground; extra virgin olive oil; paprika; red lentils, dried; salt

Spiced Red Lentil, Carrot & Tomato Soup with Guacamole-Radish ToastSpiced Red Lentil, Carrot & Tomato Soup with Guacamole-Radish Toast — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

3 avocados

3 medium carrots

3 sticks celery

2129 ml chicken or vegetable broth

3 (398 ml) cans diced tomatoes

6 cloves garlic

1 ½ lemons

1 ½ bunches radish

6 slices whole grain bread

1 ½ medium yellow onions

black pepper

coriander, ground

cumin, ground

extra virgin olive oil

paprika

red lentils, dried

salt

Instructions

Wash and dry the fresh produce.

Peel, halve, and small dice onions; peel and mince garlic. Place both in a medium bowl.

Peel, trim, and small dice carrots; trim and small dice celery. Add both to the bowl with the onion and garlic.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add the veggies and cook, stirring occasionally, until starting to soften, 4-5 minutes. (Reserve bowl for later use.)

Using a strainer or colander, rinse lentils under cold water; drain and set aside.

When the veggies have softened, add lentils, broth, tomatoes, and spices to the pot; stir to combine, cover, and bring to a boil over medium-high heat. Once boiling, reduce heat to a simmer, cover, and cook, stirring occasionally, until lentils are tender, about 20 minutes.

Meanwhile, halve and pit avocados. Scoop out the flesh and place in the reserved bowl; mash with a fork.

Peel and mince additional garlic; add to the bowl with the avocado.

Juice half of the lemons into the bowl; add salt, stir to combine the guacamole, and set aside. (Reserve remaining lemon for the soup.)

Preheat oven to broil on high and position rack under the broiler. Arrange bread slices on a baking sheet pan and place in the oven; broil until toasted, flipping halfway, 1-2 minutes. Remove from oven.

Trim and small dice radishes.

Once the lentils are tender, juice remaining lemon into the pot and stir to combine the soup. Remove from heat.

Divide guacamole between toast slices and top with radish; season with salt and pepper.

Divide soup between bowls and serve with guacamole-radish toast on the side. Enjoy!

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