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Carrot and Lentil Soup August 22, 2010

This gets the thumbs up from my boyfriend anyway. It’s a good hearty soup. I doubled up on the quantities and put some in the freezer.

This recipe serves 4.

2 1/2 Weight Watchers points per serving

Ingredients

Low fat cooking spray

1 large onion, chopped

2 carrots, sliced thinly

1 celery stick with leaves, both sliced thinly

175g (6 oz) red lentils, rinsed

4 tomatoes, de-seeded and chopped

2 bay leaves

2 teaspoons dried mixed herbs

1.2 litres (2 pints) vegetable stock

salt and freshly ground pepper

For the croutons

2 slices day-old wholemeal bread, crusts removed

2 garlice cloves, halved lengthways

Method

1. Spray a large, lidded saucepan with the cooking spray and fry the onion, celery and leaves and carrots for 5 minutes, stirring regularly. Stir in the lentils, tomatoes, bay leaves, mixed herbs, salt and pepper.

2. Pour in the stock, bring up to the boil then reduce the heat and simmer, half covered, for 15-20 minutes until the lentils are tender, skimming off any foam that rises to the surface. Remove the bay leaves. Whizz the soup in a food processor, or use a hand-held blender, until smooth. Check the seasoning and add more if necessary.

3. Meanwhile, rub both sides of each slice of bread with the garlic. Cut the bread into cubes and spray with the cooking spray. In a non-stick frying pan, fry the bread, turning occasionally and spraying with more cooking spray if necessary, until golden and crisp. Serve with croutons on top of the soup and some freshly ground black pepper.

 

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