Soup recipe: Carrot, red lentil and ginger soup

This should chase away the last signs of Winter

You will need:

A little oil for cooking

 1 medium-sized onion, finely chopped

4 large or 7-8 small carrots, peeled and sliced

1 clove garlic, peeled and finely chopped

1-inch chunk of fresh root ginger, peeled and finely chopped

Pinch of turmeric if you have it

½ cup dried red lentils (which actually look orange to me)

1 litre good quality chicken or vegetable stock


How to make it:

Heat the oil in a heavy-based saucepan.

Sweat the onions over a medium heat, with the lid on, for 5-6 minutes, stirring occasionally.

Add the carrots and garlic, giving them a good stir to get them coated with oil.

After a minute or two, quickly stir in the ginger (and turmeric if using) and then add the stock.

Add the lentils and a grind of black pepper (don’t add salt, as it toughens pulses in cooking).

Bring to the boil and simmer for 10 minutes, stirring occasionally to ensure the lentils aren’t glueing themselves to the bottom. 

When the lentils are tender, blend with a stick blender or in a mixer and check the seasoning.  Onion bread goes well with this.Tongue out

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