Go Back
Print

Carrot and Lentil Soup

Prep Time 5 minutes
Cook Time 25 minutes
Servings 2
Author Adapted from Elizabeth Emery

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, rough chopped
  • 1 garlic clove, crushed
  • 10 oz carrot, rough chopped (2 very large carrots)
  • 1/2 tsp cayenne
  • 1/4 tsp smoked paprika
  • 1/4 tsp turmeric
  • 1/4 tsp cumin
  • 1/2 tsp ground ginger
  • 1 tsp tomato paste
  • 3/4 cup red lentils, thoroughly washed
  • 550 ml vegetable stock
  • 120 ml extra water
  • 1/2 tsp salt

Instructions

  • 1 small onion, rough chopped, 1 garlic clove, crushed, 1 tbsp olive oil
    Stir-fry onion and garlic in olive oil until translucent. 5 mins.
  • 10 oz carrot, rough chopped, 1/2 tsp cayenne, 1/4 tsp smoked paprika, 1/4 tsp turmeric, 1/4 tsp cumin, 1/2 tsp ground ginger
    Add carrot and spices, and stir-fry for 2 mins.
  • 1 tsp tomato paste
    Add the tomato paste and a little of the broth, and stir to clean the pan.
  • 3/4 cup red lentils, thoroughly washed, 550 ml vegetable stock, 120 ml extra water
    Add the lentils, remaining broth and extra water. Bring the the boil and then simmer until the lentils are soft. 12-14 mins.
  • 1/2 tsp salt
    Add salt and then blend in an immersion blender. Reheat if necessary.

Notes

As always when cooking pulses, don't add salt until the end.