Carrot And Red Lentil Soup |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 68 |
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A lovely, simple soup which is nutritious and doesn't taste too much of lentils ! It lends itself well to slight variations and you can add various toppings depending on preference. Ingredients:
3 tablespoons butter |
2 medium onions or leeks, chopped |
3 large carrots, chopped |
3 cloves garlic, finely chopped |
1 & 1/2 cups red lentils |
1 can tomatoes, or 4 fresh tomatoes roughly chopped |
7 cups vegetable stock |
1 teaspoon powdered cumin |
1 teaspoon powdered coriander |
salt and pepper to taste |
Directions:
1. Heat butter in a large pot over medium heat. Add onion and carrots and cook for a few minutes, stirring. Add the garlic in a space in the middle of the pan and cook for another minute, stirring.
2. Add the stock, lentils and tomatoes, and bring just to the boil. Simmer with the lid slightly ajar for about 45 minutes, stirring occasionally.
3. Using a hand blender, puree the soup leaving it slightly chunky, then add the cumin, coriander, salt and pepper. Cook over medium heat another five minutes.
4. For variation, add some curry powder or ginger for a different flavour. Extra tomato adds more tang and reduces the need for salt.
5. Serve with anything you like - crusty bread and butter, sour cream, yogurt, chopped parsley or grated parmesan.
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