Carrot and lentil soup

Ingredients

2 tsp olive oil
2 spring onions, chopped
1 clove garlic, crushed
1/2 tsp cumin seeds
250g carrots, grated
75g dried red split lentils
600ml hot vegetable stock (1 stock cube)
Zest and juice of 1/2 lemon
Handful flat leaf parsley, chopped

Method

Heat the oil in a large pan over low heat, add the spring onion, garlic and cumin seeds, and fry for 2-3 minutes until soft and fragrant
Add the carrot and cook for 5 minutes until slightly softened
Stir in the lentils and hot stock, bring to a simmer, and cook for about 20 minutes until the lentils are tender
Blend until smooth, then stir in the lemon zest and juice and most of the parsley
Season to taste and serve scattered with the remaining parsley

Notes & thoughts

The Co-op page wouldn't load past the first few method steps when this was rebuilt, so the last two steps are the standard finish for this kind of soup rather than lifted directly from the source — worth checking against the original if you make it.

Filed under

Vegetables
Pulses
Vegan
Starter