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Jun

14

Carrot and lentil soup

June 14, 2009 |

Searching for a soup using lentils or carrots (or both!) then the basic recipe for this carrot and lentil soup is quite tasty. As an alternative, you might like to add 2 tsp of Cumin Seeds and a pinch of Chilli Flakes in the ingredients at stage one to give a bit different flavour. I generally leave them out for my version but you may like to try the soup with them. Serves 4.

Carrot and Lentil Soup

Ingredients:

600 g Carrots
140 g Split Red Lentils
1 litre hot Vegetable Stock
2 tbsp Olive Oil
125 ml Milk

To Serve:
Plain Yogurt
Bread Rolls

Method:

Peel, wash and coarsely grate the carrots and put in a pan. Add the oil, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.

Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).

Season to taste and finish with a dessert spoonfull of yogurt.

Serving Suggestion: Serve with warmed bread rolls or wholemeal bread of choice.