Saturday, 23 October 2010

Carrot and Lentil Soup

This is my favourite soup - very quick and easy to make, very tasty - and filling too because of the lentils.

Fry onion, celery and garlic in a little oil for a few minutes, then add carrot and fry for a bit longer until it's warmed through.

Pour in vegetable stock, red split peas and some pepper, and give a good stir. Bring just to the boil then simmer gently, covered for 20-30 minutes.

When the carrots are soft and the soup is pulpy, it's ready.

I ate mine with a slice of butter on top. Tonight I reheated some of the leftover soup (it always tastes nicer the next day) and added a blob of sour cream and some fried mushrooms. Very tasty!!!

1 onion, chopped
1 celery stick, chopped
3 large carrots, peeled and sliced or chopped
1 garlic clove, crushed
70 g split red peas, rinsed
700 ml vegetable stock

Serves 2 generously


Nickki said...

That soup looks so good! The perfect winter warmer. I made a similar soup with red lentils and carrots and a ham hock or sometimes chopped up bacon bits :-)

thang@noodlies said...

Hum, I don't really cook but you do make it look very simple to cook :)

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