Lemony red lentil soup
This is not a fancy soup, it's very a straight forward yet filling and nutritious soup. Only 5 ingredients and water are required. You can use fresh herbs to change the flavour profile. You might know that carrots are healthy but why?
Well it's because they contain a nutrient called carotenoids (named after carrots), which is a type of vitamin A. Carotenoids can be found in all orange, yellow and deep green veggies and some fruits.
Carrots health benefits are perhaps best known for their benefit on eye health. That's due to the carotenoids, which is also an antioxidants and has anti-inflammatory properties. So get your orange on. Start adding more colour to your meals, orange is the new green!
serves 4-6
Ingredients
2 medium sized carrots
200g red lentils, rinsed
1 veggie or chicken stock cube*
1 medium sized yellow onion or half a leek
1 can of coconut milk - 400ml
600-800ml water
1 tsp salt
drizzle of cooking oil- fresh herb choices; coriander, dill, parsley, even basil
*Make sure to use a stock cube that isn't loaded with extra salt or other ingredients you don't recognise or can't pronounce. This includes any E numbers.
Instructions
Begin by peeling and chopping your carrots, and onion. Keep the carrots at a 3cm size while the onion 1cm cubes.
In a pan large enough to hold the soup add a little cooking oil, and the onions and carrots. Fry on a low heat for approximately 4-5min. If you choose to use sage, the chop into thin slivers and add to the last few minutes of frying the onions and carrots.
Then add the rinsed lentils, stock cube and water. Bring to a boil and then turn down so it's simmering.
Leave to simmer for 30minutes.
Now add the coconut milk. Taste and add salt and pepper if you find necessary. Then blend blitz in a blender or use a handheld so you get a semi smooth soup.
If you have chosen another herb than sage, then chop it to a desirable size, and add this to the blended soup. And serve.
