Carrot and Lentil Soup

By | November 13, 2017
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Get ready to make Carrot and Lentil Soup A delicious, spicy blend, packed full of iron and low fat to boot. It’s ready in under half an hour or can be made in a slow cooker.

 

Carrot and Lentil Soup Recipes

Ingredients

  • 12lb red lentil
  • 2pints chicken stock or 2 pints vegetable stock or 2 pints water
  • 12large onion, chopped
  • 3garlic cloves, chopped
  • 12teaspoons ground cumin
  • 12teaspoon ground coriander
  • 12teaspoon paprika
  • 1bay leaf
  • 3medium carrots
  • 1small sweet red pepper
  • 1red onion, thinly sliced
  • 2tablespoons chopped fresh coriander
  • 1 -2tablespoon fresh lemon juice
  • 14teaspoon black pepper

Method

  1. In a large saucepan set over high heat, bring lentils and stock/water to a boil.
  2. Skim off froth.
  3. Stir in chopped onion, garlic, seasonings and bay leaf. Reduce heat to medium-low. Simmer, covered.
  4. Dice carrots and red pepper. Stir into soup.
  5. Continue simmering, covered, until carrots are very tender, about 15 minutes. Lentils in soup will need a total of about 20 minutes to cook.
  6. Stir in red onion, coriander, lemon juice and pepper.
  7. Remove bay leaf. Liquidise if required.
  8. Serve immediately or refrigerate, covered, up to 3 days or freeze.
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