9 January 2014

Red lentil and carrot soup

Here's an easy, cheap and convenient recipe for the winter: vegan red lentil and carrot soup. This is one of my basic soup creations, but I think it's very tasty and filling as well. Look how easy it is to make!

2 onions
2-3 garlic cloves
2tbsp olive oil
3 carrots
2 cups red split lentils
2tbsp vegetable stock powder + 1,5l water
1tsp salt
1tsp black pepper

Chop the onions and garlic small. Peel and chop the carrots. Heat the olive oil in a large saucepan and sweat the onions and garlic for a few minutes. Add the carrots and sweat some more.

Prepare the vegetable stock by combining the vegtable stock powder with water, and pour the half of it into the saucepan. Rinse the lentils and add them to the pan and let boil for a few minutes. Then reduce the heat slightly and add some more vegetable stock. Add more of the vegetable stock whenever needed and also depending on the desired thickness of the soup.

Let the soup simmer until the carrots and lentils are fully cooked and season it with salt, ground black pepper, sage and thyme. Then just puree it with a hand mixer. Taste, and add more seasoning if needed.

I told you it was going to be easy! Then just enjoy the warm soup with a nice bread. On this occasion I baked again my cider bread to be eaten with the soup.

Your VegHog

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Thanks for reading! I would very much appreciate any comments or suggestions from you.