I think I have a couple of versions of carrot and lentil soup on the blog so apologies for adding another one but I just saw this in a magazine (Womens Fitness to be exact) and the picture looked nice. It’s pretty handy to make as well, although you do have to grate a load of carrots. You could do them in a food processor if you have a grater attachment. I had a conversation with my colleague about food processors and he thinks they are great, maybe it’s just me but I just don’t like the hassle involved in cleaning the thing. Okay back to the recipe after my rant 🙂
2 tbsp olive oil
600g carrots, grated
140g red lentils
1l vegetable stock
Pinch of chilli
Fresh coriander, chopped
1. Heat the olive oil in a pan then add all the ingredients.
2. Bring to the boil and simmer for 15 minutes until the lentils have softened.
3. Whizz in a blender (I just used a stick blender) until smooth.
4. Season to taste and add a dollop of plain yoghurt and some chopped coriander before serving.
Note: I always add onion and garlic to soup, so I fried this off before adding the rest of the ingredients.