It seems a little early for another soup post but then I am eating a lot of the stuff these nippy winter days. Especially for lunch. The following has recently been my favourite soup to make on a Sunday afternoon and to see me through the weekday lunches in the staffroom. It’s not fancy but it’s nutritious and tasty and I usually have all of the ingredients ready and waiting in my cupboards.
Carrot and Red Lentil Soup
1 onion, chopped
2 sticks of celery, chopped
1 clove of garlic, chopped
1 tsp coriander
1/2 tsp cumin
4 large carrots, peeled and grated
200g red lentils
1 – 1.5 litre stock (vegetable or chicken)
Fresh coriander leaves
Gently soften the onion and celery in a little oil in a medium pan. Add the garlic and spices and fry for 2 minutes more.
Stir in the carrots and lentils. Add a litre of the stock to cover the veg and lentils. Bring to boil, reduce heat and simmer until the lentils are soft (approximately 25 minutes) adding extra stock if necessary.
Season carefully and serve topped with fresh coriander leaves.