If you need some warming up this winter but don’t want to dive too deep into those heavier comfort foods, why not give this light and easy carrot and lentil soup a go? With such a creamy consistency, this delicious dish is the best for staying healthy in winter.
Plus, with just a handful of super simple ingredients and a cooking time of only 30 minutes, there’s a lot to love about this tasty meal. Serve it up to family and friends, then pop the leftovers in the fridge and enjoy throughout the week!
Ingredients
- 1 tablespoon vegetable oil
- 1 large brown onion, chopped
- 2 garlic cloves, chopped
- 2 teaspoons fresh ginger, finely chopped
- 2 teaspoons ground allspice
- 1kg carrots, grated
- 1 cup (200g) red lentils
- 4 cups (1L) salt-reduced chicken stock
- Natural yoghurt, to serve
- Caraway seeds, to serve
- Flat-leaf parsley leaves, to serve
- Baguette, to serve
Method
- Heat oil in large saucepan over medium heat. Add the onion, garlic and ginger. Cook for 5 mins or until fragrant. Add the allspice and carrot. Cook for 1 min or until well combined. Add the lentils, stock and 2 cups (500ml) of water. Cover. Bring to the boil and cook for 10 mins or until lentils are tender.
- Use a stick blender to carefully blend the lentil mixture until smooth. Season. Top the soup with a dollop of yoghurt. Sprinkle with caraway seeds and parsley. Serve with the bread.
July 30, 2020 at 12:00PM
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Quick and healthy carrot and lentil soup - Starts at 60
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