Your Meat-Free Monday menu is sorted with this vegie-packed bowl and crispy falafel for dunking.
1 bunch coriander, roots attached
2 Tbsp olive oil
1 brown onion, finely chopped
3 cloves garlic, crushed
1 Tbsp Moroccan seasoning
4 cups vegetable stock
2 cups water
800 g carrots, peeled, cut into 2cm cubes
1 cup dried red lentils
⅓ cup Greek-style yoghurt,to serve
1 package Persian feta, to serve
1 package ready-made falafel, to serve
- Using a small knife, scrape away outer skin from coriander roots. Remove roots and 2cm of stalks. Wash and finely chop. Set sprigs aside.
Heat oil in a large deep saucepan over a medium heat. Add onion and garlic, then cook for 4 minutes or until soft. Add coriander root with seasoning. Stir until combined. Add stock and water. Bring to the boil.
- Add carrot and lentils. Return to the boil. Reduce heat to low and simmer for 25 minutes or until carrot and lentils are tender. Ladle soup into bowls and top with a dollop of yoghurt and reserved coriander sprigs. Serve with feta and falafel on the side.