This blog post tells you how to make homemade carrot and lentil soup. It is a great lunchtime treat for vegetarians and is ideal for a starter before a main meal.
Introduction
Week three of the food & drink February challenge went well. So instead of writing about that, my wonderful girlfriend Sarah has written a guest post about a delicious homemade soup we enjoy. Being vegetarian, I find this is a filling soup either for lunch or as a starter for a dinner.
Here is a fantastic soup recipe that anybody can cook. This recipes makes approximately four to six portions.
Ingredients:
- 250g Red lentils
- 1 to 1.5kg Carrots
- 2 (if large) to 4 onions (if smaller)
- 2 pints boiling water
- 3 heaped table spoons of Knorr vegetable stock granules
- 1 tablespoon of oil
Instructions:
- Peel and chop all the carrots.
- Chop the onions into wedges and then separate.
- Heat oil in a very large saucepan.
- Add onions and sweat until translucent.
- Add the carrots and lentils.
- Mix the stock powder with boiling water and pour into pan.
- Once at the boil simmer for approximately 45 mins to an hour (or until all veg and lentils are soft. The lentils will turn a lighter colour and have enlarged slightly)
- Once cooled use a blender to blend to consistency of your choice.
Best served with fresh bread and butter.
Enjoy.
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