Carrot & Lentil Soup

It’s time for another soup, this Carrot & Lentil one took a few goes to get right and now that I’m happy with it, it has taken centre stage as my favourite this winter

 

46495535_312303136273469_2671440950550593536_nWhat:

  • 500g Carrots
  • 250g Red split lentils
  • 2 shallots
  • 2 heaped teaspoons curry powder
  • 1 chicken/vegetable stock gel
  • 1 litre chicken/vegetable stock
  • Rapeseed oil/calorie controlled spray like frylight

How:

  • Firstly prepare the carrots so they can be added in easily later, cut off the top and tail and cut them into thin slices. Thinner slices will cook much quicker
  • Peel and dice 2 shallots
  • Make up 1 litre of chicken or vegetable stock
  • Add 2 teaspoons of curry powder into a dry soup pot over a medium heat, stir the spices around the bottom making sure  it doesn’t burn.
  • After 1 minute add 1 tablespoon oil/spray to the pan and add the shallots
  • Keep stirring to coat the spices around the shallot as it softens in the heat
  • Add the red split lentils to the pot, stirring everything together for around 2 mins

    IMG_0291

  • Add the stock and carrots

  • Bring to the boil and simmer for 30-40 minutes until the lentils have expanded and are soft, with the carrots soft enough they’re almost falling apart
IMG_0304

Admittedly this stage does not look good, but don’t worry it’s meant to be this way and will look tasty once it’s blended

 

  • Remove from the heat and use a stick blender to get a smooth soup. The soup might be quite thick with the lentils, if so just add some boiling water or some stock until it’s at the consistency you want

    IMG_0310

    If you give this a go let me know on instagram using #studentfoodbible and tag me @stufoodbible

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