Super Easy Carrot and Lentil Soup With Sesame Toasts |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a very rich and creamy soup using minimal ingredients. I like to have it when I'm in the mood for a lunch that is filling yet not too heavy. Ingredients:
2 tablespoons sunflower oil |
1 garlic clove, crushed |
1 onion, finely chopped |
100 g red lentils, presoaked in water |
500 g carrots, peeled and cut into chunks |
1 1/4 liters vegetable stock or 1 1/4 liters chicken stock |
16 very thin slices wholemeal french baguettes |
butter, for spreading |
sesame seeds |
greek yogurt |
chopped chives |
Directions:
1. Heat the oil in a large heavy-based pan, add the garlic and onion, soften.
2. Add the lentils and carrots, cook for a few minutes, stirring occasionally.
3. Add the stock and bring to a boil. Cover and simmer for 30 minutes until the carrots are soft and the lentils cooked.
4. Blend until smooth. Season to taste and thin with water if necessary.
5. Spread the slices of bread with butter. Sprinkle with sesame seeds and toast until crispy.
6. Serve the soup topped with the sesame toasts, a spoonful of yogurt and chopped chives.
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