Carrot and lentil soup
A warming and hearty carrot and lentil soup, packed with goodness
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
Instructions
- Peel and roughly chop the carrots and add them to a large saucepan.
- Peel and roughly chop the onion and add it to the saucepan with the carrots.
- Dice the potato (no need to peel) and add it to the saucepan with the carrots and onion.
- Add the lazy garlic, tomato purée and lentils to the saucepan.
- Fill the saucepan with water and bring to the boil.
- 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.
- Take the saucepan off the heat and blitz with a stick blender (or blend in a food processor or blender).
- 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.