Easy Carrot and Lentil Soup |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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My mum used to make this a lot when we lived in England. It is SO healthy and delicious! This soup is very thick. If you prefer a thinner consistency then add some water (or more broth). This is hearty enough for a main meal served with some crusty bread. Thanks mum for letting me share your recipe. Ingredients:
1 1/2 tablespoons vegetable oil |
1 large onion, chopped |
4 celery ribs, chopped |
8 carrots, chopped |
1 lb split red lentils, rinsed |
1/2 tablespoon ground cumin |
1/2 tablespoon ground coriander |
6 cups low sodium chicken broth |
Directions:
1. Heat oil in a large pan on a medium heat.
2. Add the onion and the celery. Saute until the onions are soft and translucent, about 5 minutes.
3. Add the carrots and cook for a further 3 minutes so that they have chance to sweat. Add the spices and stir for one minute.
4. Add the lentils and the stock. Bring to a boil.
5. Cover and simmer for 25 to 30 minutes, till the carrots are easily pierced with a fork.
6. Put half the soup into a blender and puree. Return to pot and combine with the rest of the soup.
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