Packed with wholesome goodness,This red lentil carrot soup is a hearty blend of carrots and lentils, simmered to perfection. Nutrient-rich, flavourful, and satisfying!
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Lunch & Dinner
Cuisine: British
Keyword: carrot and red lentil soup, red lentil soup
Servings: 4
Author: Sandhya Hariharan
Ingredients
1tspOlive oil
1stalk celery
1white oniondiced
2clovesof garlicminced
3carrotsdiced
1potatodiced
1candiced tomatoes
1cupred lentils
1litre vegetable stock
2tspcurry powder
Salt & Pepper to taste
To serve
Yogurt
Coriander
Chilli flakes
Instructions
Heat olive oil in a large pan over medium heat. Add celery, onion, garlic and cook for 3-4 minutes until the onion is translucent.
1 tsp Olive oil, 1 stalk celery, 1 white onion, 2 cloves of garlic
Add the carrots, potato, tomatoes, lentils, curry powder, stock, salt and pepper. Bring to a simmer and cook for about 20- 25 minutes or until the red lentils are soft.
3 carrots, 1 potato, 1 can diced tomatoes, 1 cup red lentils, 1 litre vegetable stock, 2 tsp curry powder, Salt & Pepper to taste
Blend the soup until nice and smooth, adding a splash of water if necessary. For a chunkier soup, partially puree the soup to leave some bits on.
To serve spoon the soup into bowls and garnish with yoghurt (or cream!),coriander leaves, ground pepper and chilli flakes.