A warming, satisfying soup that’s cheap and easy to make.
A hand blender is really useful for this recipe. If you don’t have a blender or processor a potato masher can be used to blend the soup. For a chunkier texture, leave some of the soup un-processed
Serves 4 people
Method
- Heat the olive oil in a large saucepan.
- Fry the garlic, onions, ginger and carrots for 5 minutes.
- Add the red lentils and stir in.
- Pour into the pan then bring to the boil. Stir, turn heat low, and cover the pan.
- Simmer for about 25 minutes, or until all the vegetables are soft and the lentils are cooked.
- Remove the pan from the heat and blend the soup – in the pan using a hand blender or in a food processor.
- Taste and add seasoning if necessary.
- Add the chopped coriander (if using) and serve.
Ingredients
1 tablespoon olive oil
700g carrots, chopped
2 medium onions, chopped
3cm ginger, peeled and chopped
4 cloves garlic, chopped
100g red lentils
700ml vegetable stock
Salt & Pepper
2 tablespoons chopped coriander (optional)
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