Carrot and Lentil Soup

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Carrot and Lentil Soup

Ingredients

1 medium onion

1 clove garlic 

1/4 tsp cumin

1 tbsp oil

1 stick celery

500g carrots

100g red lentils ( rinsed)

2 stock cubes

1000ml boiling water

Seasoning  


How to Make

Serves 4

  • Wash the lentils well in plenty of cold water then drain.

  • Peel and chop the Carrot and celery into 1/2 cm cubes, set aside.

  • Finely chop the onion and lightly fry for 2 mins in 1 tbsp oil.

  • Add the cumin and cook for 30 seconds then add the garlic and cook for a further 2 mins.

  • Add the carrots and celery then place a lid on the pot and sweat for 5 -6 mins.

  • Remove the lid and add the stock and lentils. Boil rapidly for 10 mins the turn down the heat and simmer for 20 mins stirring occasionally

  • When the lentils have completely colapsed remove from the heat and cool slightly.

  • Either puree or leave chunky for a more rustic soup.


This was demonstrated in our FREE class hosted by Chelsea Theatre Fridays at 12.15pm

JAYNE McGhee