RED LENTIL AND CARROT SOUP
It has started getting colder. Much colder. Goodbye Indian summer, hello Halloween frost.
Autumn in Ireland has well and truly kicked in at this stage! And when the weather gets miserable, (in fact, when anything in life gets that little bit miserable) I tend to turn to food.
I’m slowly building up pumpkin recipes for when the shops try to sell off all their pumpkins, but for this week my recipe of choice is red lentil and onion soup!
I’ve been trying to figure out ways to use up my stash of red lentils, so when I tried out this recipe, I was thrilled by how delicious (and how filling) this little autumn soup turned out to be. The fresh parsley worked so well with it too! Anyway give it a go, it’s super simple to make and can be frozen for later if desired!
6 large carrots
160g red lentils
Vegetable stock cube
Two large onions
Five cloves of garlic
1 tablespoon olive oil (or Fry Light if you want to lower the calories!)
Handful of fresh parsley
Salt and pepper to season
Note: This makes quite a large batch of soup, I deliberately used a lot of ingredients so I could freeze the leftovers, but just half the quantities if you want merely enough to serve five – six people.
1. Chop up all your ingredients quite finely – we won’t be blending this soup, so you don’t want large chunks of anything taking over your bowl!
2. Sautee the onions for about 10 mins in the olive oil, then add in the chopped carrots. Leave to cook for another 15 mins.
3. Add in the red lentils, garlic and veg stock (made with roughly 2 litres of water).
4. Leave to simmer and bubble away for about 20 mins, stirring occasionally. You want the carrots to be soft and the lentils to have fully absorbed water and be cooked through!
5. Chop up the fresh parsley (or use dried parsley if you’re stuck) and add into the soup before serving. Add salt and pepper to taste.