Place the lentils in a saucepan with the water and bay leaf and bring to the boil. Reduce the heat, cover and simmer for 20 minutes until th lentils have softened. Cook the carrots in the orange juice and vegetable stock until tender Remove the bay leaf from the lentils then add the lentils to the carrots Place into a blender and blend till smooth. Then add two tablespoons of fresh corriander season to taste. Reheat the soup and serve with freesh crusty bread
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|Serving Size: 1 Serving (290g)|
|Recipe Makes: 4|
|Calories from Fat: 5 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 597.8mg||21 %|
|Potassium 580.9mg||15 %|
|Total Carbohydrate 30.5g||9 %|
|Dietary Fiber 11.4g||46 %|
|Sugars, other 19.1g|
|Protein 8.9g||13 %|
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Calories per serving: 160
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