Carrot & Lentil Soup

Cheap and easy soup to make, plus super healthy.

Serves 6 people


 

  • 1 tablespoon(s) Olive Oil
  • 700 grams Carrots, chopped
  • 2 medium onions, chopped
  • 3 cm of fresh ginger, peeled and chopped
  • 4 cloves garlic
  • 100 grams red lentils
  • 700 mL vegetable stock
  • Salt and pepper
  • 2 tablespoon(s) chopped coriander

 

1. Heat the olive oil in a large saucepan. Fry the garlic, onions, ginger and carrots for 5 minutes.

2. Add the red lentils and stir in.

3. Dissolve the stock cubes or bouillon powder in the water and pour into the pan. Bring to the boil.

4. Stir, turn heat low, and cover the pan. Simmer for about 25 minutes, or until all the vegetables are soft and the lentils are cooked

5. Remove the pan from the heat and blend the soup using a liquidiser or stick blender.

6. Taste and add seasoning if necessary.

(For a more chunky texture, leave some of the soup un-processed.)

7. Add the chopped coriander and serve

Method

1. Heat the olive oil in a large saucepan. Fry the garlic, onions, ginger and carrots for 5 minutes.

2. Add the red lentils and stir in.

3. Dissolve the stock cubes or bouillon powder in the water and pour into the pan. Bring to the boil.

4. Stir, turn heat low, and cover the pan. Simmer for about 25 minutes, or until all the vegetables are soft and the lentils are cooked

5. Remove the pan from the heat and blend the soup using a liquidiser or stick blender.

6. Taste and add seasoning if necessary.

(For a more chunky texture, leave some of the soup un-processed.)

7. Add the chopped coriander and serve

Ingredients

 

  • 1 tablespoon(s) Olive Oil
  • 700 grams Carrots, chopped
  • 2 medium onions, chopped
  • 3 cm of fresh ginger, peeled and chopped
  • 4 cloves garlic
  • 100 grams red lentils
  • 700 mL vegetable stock
  • Salt and pepper
  • 2 tablespoon(s) chopped coriander

 

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