A great winter warmer and as you will see, very few ingredients but a hearty and great tasting recipe.
I really love making seasonal appropriate meals and this one hits the spot at this time of year.
Check it out.
- 1 onion, finely sliced
- 2 tsp olive oil
- 3 garlic cloves, sliced
- 2 carrots, scrubbed and diced
- 85g red lentils
- 1 vegetable stock cube
- 2 tbsp chopped parsley
How to make carrot and lentil soup
Heat the oil in a saucepan and add the chopped onion and cook until they start to soften.
Boil a kettle.
Add the garlic and carrots to the pan and cook for another two minutes.
Pour 1 litre of the boiling water from the kettle and stir in the lentils.
Crumble in the vegetable stock cube and then cover the pan and cook for about 15 minutes.
You’ll know when it’s ready when the lentils become tender.
Remove the saucepan from the heat and add the parsley.
Serve with some freshly made bread and butter.
Top tip: if you like spice add 1 tbsp of grated ginger and a chopped green chilli to the saucepan with the garlic and carrot.