Homemade Carrot & Lentil Soup

This blog post tells you how to make homemade carrot and lentil soup. It is a great lunchtime treat for vegetarians and is ideal for a starter before a main meal.

Introduction

Week three of the food & drink February challenge went well. So instead of writing about that, my wonderful girlfriend Sarah has written a guest post about a delicious homemade soup we enjoy. Being vegetarian, I find this is a filling soup either for lunch or as a starter for a dinner.

Here is a fantastic soup recipe that anybody can cook. This recipes makes approximately four to six portions.

Ingredients:

• 250g Red lentils
• 1 to 1.5kg Carrots
• 2 (if large) to 4 onions (if smaller)
• 2 pints boiling water
• 3 heaped table spoons of Knorr vegetable stock granules
• 1 tablespoon of oil

Instructions:

1. Peel and chop all the carrots.
2. Chop the onions into wedges and then separate.
3. Heat oil in a very large saucepan.
4. Add onions and sweat until translucent.
5. Add the carrots and lentils.
6. Mix the stock powder with boiling water and pour into pan.
7. Once at the boil simmer for approximately 45 mins to an hour (or until all veg and lentils are soft. The lentils will turn a lighter colour and have enlarged slightly)
8. Once cooled use a blender to blend to consistency of your choice.

Best served with fresh bread and butter.

Enjoy.