Friday, 10 December 2010

Lentil and Carrot Soup

Serves 3

1 tbsp vegetable oil
1 large carrot, sliced
1 medium onion, chopped
2 cloves garlic, crushed
1 tsp turmeric
120g red lentils
1 litre vegetable stock

Heat the oil in a large saucepan and add the onion. Fry over a medium heat for 5 minutes. Add the garlic, turmeric and carrot. Fry for a further 2 minutes. Add the lentils and stock and bring to the boil. Turn down the heat, cover the pan and simmer for 20-30 minutes. Blend the soup until smooth. Heat through before serving.

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