Carrot and Lentil Soup Recipe
Nice served with dollops of yoghurt or creme fraîche in the soup bowls.
Ingredients
- 1 tablespoon Oil
- 1 clove Garlic crushed
- 1 Onion chopped
- ½ cup Red Lentils
- 1 pound Carrots peeled, chopped
- 4 cups Vegetable Stock peeled, chopped
Instructions
- In a large saucepan, heat the oil, and then cook the garlic and the onion in the oil until softened. Add the lentils and the carrots and stir for a few minutes.
- Add the stock, bring to a boil, cover and simmer until carrots are soft and the lentils are cooked, about 30 minutes.
- Purée in a food processor or a blender; put back in the saucepan and heat through. Add a little water if too thick.
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