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CARROT & LENTIL SOUP

Serves 2-3 Seasonal Recipe by Valerie Hedgethorne

I like to give a soup recipe for this time of year. It’s good for the cold weather and the ingredients are readily available, providing both protein and 2 of your 5 a day. You will need a food processor.

Ingredients:

  • 1 tablesp sunflower oil
  • 2 shallots – chopped
  • 1 clove garlic – crushed
  • 250g (8 oz) carrots – chopped small
  • 75g (3 oz) split red lentils
  • 600ml (1 pint) vegetable stock made with 1 stock cube
  • ½ tsp ground turmeric
  • Parsley to serve.

Method:

Heat the oil in a large pan over low heat and soften the shallots and garlic for 2-3 minutes.

Add the chopped carrots and cook for a few minutes then add the lentils.

Pour in the hot stock bring to the boil then simmer for approximately 30 minutes until the carrots and lentils are soft.

Process until smooth.

Taste for seasoning adding salt and pepper to taste.

Sprinkle with chopped parsley.

Posted in Recipes on Jan 01, 2019