Carrot & Lentil Soup
Ingredients:
1 clove of garlic
1 x 300g tin of sliced carrots (in water)
1 tablespoon of vegetable oil
200g dried red lentils
1 vegetable stock cube
2-3 teaspoons of mixed herbs
Black pepper, to taste
Method:
- Peel and finely chop the garlic. Drain the sliced carrots.
- Heat the oil in a large saucepan over a medium heat, add the garlic and sliced carrots and gently fry for 5 minutes – or until softened. Stir regularly
- Mix the stock cube with 500mls of boiling water
- Add the lentils, stock, mixed herbs and another 500ml of boiling water to the saucepan. Season with black pepper (about half a teaspoon)
- Bring to the boil, stirring from time to time, and then reduce the heat to low and simmer for 20 minutes – or until the lentils are soft.
- Blend (with a blender, food processer or hand blander), mash (with a potato masher or fork), sieve or leave the soup as it is.
- Serve with bread or a crusty roll
* Any leftover soup can be kept in the fridge for 2 days or frozen, in freezer bags, for up to 3 months
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