Carrot and Lentil soup

 Carrot and Lentil soup – Cooking Recipes

·         25g (loz) butter

·         1 tbsp sunflower oil

·         250g (1lb) carrots, chopped

·         1 onion, chopped

·         2 celery sticks, chopped

·         100g (31/2oz) red split

·         Lentils, rinsed

·         850ml (11/2pints vegetable stock

·         Sea salt and freshly ground black pepper

·         Natural yogurt and chopped fresh parsley, to garnish

Soup Cooking Recipes

step 1

Melt the Butter with the oil in a saucepan and Fry the carrots,

onion and celery for 6-9 minutes or until lightly golden. Add the

lentils and 750ml (1¼ pints) of vegetable stock  and bring to the boil.

Cover and simmer for about 21 minutes, until the carrots are tender

step 2

Allow the coup to cool for about 14 minutes, then puree in a

liquidiser or food processor, Until smooth. Return to a clean saucepan

with the remaining stock, add seasoning to taste and reheat gently

before serving. Add a swirl of yogurt and a sprinkling of chopped fresh

parsley, to garnish.

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