Carrot and Lentil Soup
This spiced Carrot and Lentil Soup recipe ticks all the boxes for a warming bowl of goodness for lunch or dinner. It’s hearty and healthy, not to mention SO easy to make!
Servings: 4
Ingredients
- 1 tsp Olive oil
- 1 Onion Peeled and finely chopped
- 2 Garlic cloves Peeled and crushed
- 4 Carrots Peeled and chopped into small chunks
- 1 tsp Ground cumin
- 2 tsp Paprika
- 1/4 tsp Dried chilli flakes See notes
- 200 g Dried red lentils Rinsed
- 1 x 400g tin chopped tomatoes
- 2 tbsp Tomato puree
- 1 litre Hot vegetable stock Made with a cube is fine
- 1 tsp Henderson's Relish or Worcestershire Sauce
- Freshly ground black pepper
Instructions
- Heat the oil in a large saucepan over a medium heat. Add the onion, garlic, cumin, paprika, chilli flakes, pepper and carrot and cook for about 5 minutes until softened.
- Add in the tinned tomatoes, tomato puree, hot stock, Henderson's Relish (or Worcestershire Sauce) and red lentils. Stir well.
- Simmer on a medium heat, with the lid on, for 30-40 minutes until the lentils are soft and the soup is thick.
- Use a food processor or hand blender to make the soup smooth, then serve.
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Notes
To freeze: You can freeze the soup in a well sealed container for 3 months. You should defrost overnight in the fridge and reheat thoroughly OR reheat from frozen in a saucepan or in the microwave. Freeze it into single portions for a quick grab-and-go meal!
Nutrition
Calories: 263kcal | Carbohydrates: 48g | Protein: 15g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1212mg | Potassium: 993mg | Fiber: 19g | Sugar: 10g | Vitamin A: 11438IU | Vitamin C: 19mg | Calcium: 99mg | Iron: 6mg