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Tracy

Carrot and lentil soup

A warming and hearty carrot and lentil soup, packed with goodness
Print Recipe
Servings: 8 Bowls
Course: lunch, Soup, starter
Cuisine: British
Ingredients Method Notes

Ingredients
  

  • 10 Carrots
  • 1 Onion
  • 1 Potato
  • 1 Tbsp lazy garlic
  • 1 Tbsp tomato purée
  • 200 G Red lentils
  • 2 Tbsp Stock Or use two stock cubes

Method
 

  1. Peel and roughly chop the carrots and add them to a large saucepan.
  2. Peel and roughly chop the onion and add it to the saucepan with the carrots.
  3. Dice the potato (no need to peel) and add it to the saucepan with the carrots and onion.
  4. Add the lazy garlic, tomato purée and lentils to the saucepan.
  5. Fill the saucepan with water and bring to the boil.
  6. Add the chicken stock or stock cubes of choice, stir well, and simmer for 30 minutes, until the carrots are tender if poked with a fork, and the lentils are mushy.
  7. Take the saucepan off the heat and blitz with a stick blender (or blend in a food processor or blender).
  8. Taste and season accordingly, and serve while hot.

Notes

After the leftover soup has cooled, I store it in the fridge and re-heat as needed. As the soup thickens when cool, you might want to add a splash of hot water to the soup as you re-heat it.