Carrot and Lentil Soup
⏳ Time
40 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Recipe taken from the book 'River Cottage. Food for Little Ones' by Nikki Smith.
Ingredients
- Vegetable Oil - 1 fl oz
- Onion - 1 head
- Garlic - 1 clove
- Celery stalk - 1 piece
- Carrot - 17.6 oz
- Red Lentils - 2.6 oz
- Chicken Broth - 17 fl oz
- Ground Black Pepper - to taste
- Salt - to taste
- Croutons - to taste
- Grated Cheese - to taste
Step by Step guide
Step 1
Place a large pot over medium heat and heat the vegetable oil. Add the chopped onion, celery, and carrot, then add the minced garlic, stir well, reduce the heat, cover, and cook for 10 minutes, stirring a couple of times.
Step 2
Add the lentils and pour in the broth or water (the liquid should cover the vegetables). Bring to a boil, reduce the heat, cover, and simmer for 15–20 minutes until the vegetables are soft.
Step 3
Using a blender, puree the soup. If desired, season the soup with salt and pepper. Serve topped with croutons and cheese.
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