- Carrot & Lentil Soup.jpg (36.46 KiB) Viewed 751 times
Preparation Time: 10 minutes
Cooking time: 55 minutes
Serves: 4 persons
This meal, if served as four portions, provides 265 cals, 9.5g fat (of which 1.5g saturates), 12g sugar and 0.6g salt per portion.
Ingredients
- 100g (4oz) red lentils, washed
- 1.2l (2pts) chicken or vegetable stock
- 3 tbsp of oil
- 2 medium onions, roughly chopped
- 450g (1lb) carrots, washed and roughly chopped
- 1 clove garlic, crushed
- 1 tsp fresh parsley
- Salt and pepper, to taste
Method
1. Add the lentils and chicken or vegetable stock to a large saucepan, bring to the boil and simmer for 20 minutes.
2. In another saucepan heat the oil and saute the onions for 5 minutes until soft.
3. Add the carrots, garlic, parsley and the onions, salt and pepper, to the lentils and stock, cover and simmer for 30 minutes.
4. Leave to cool slightly before pureeing with a hand-held blender. If it's too thick, add some more water and check for seasoning.
5. Serve with a dollop of yogurt or toasted seeds.
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