Carrot & Red Lentil Soup Posted on July 17, 2014

RedLentil
I don’t know about you, but to me, there is nothing better than a warm soup on a chilly winter’s day. Today I am sharing my recipe for carrot and red lentil soup. This soup is incredibly simple, oh so delicious and of course rich in real-food goodness.

Recipes just like this one can be found in my seasonal recipe collections available here: An Apple a Day’ Seasonal Recipe Collections


Carrot and Lentil Soup 


Serves: 4


Ingredients:

  • 1 leek, trimmed
  • 40g organic grass-fed butter
  • 1 tsp freshly grated ginger
  • 1 garlic clove, crushed
  • 4 carrots, peeled
  • 1.5L of chicken or veg stock
  • 175g of red lentils
  • EV Olive Oil to serve

Instructions:

  1. Slice the leek several times lengthways and then slice it finely.
  2. Put the leek in a large saucepan with the butter, ginger and garlic. Saute over medium heat until the leek is soft and lightly golden.
  3. Grate the carrot and add it to the leek, along with the stock and lentils. Bring to the boil, then simmer for 30 minutes, stirring occasionally.
  4. Season to taste with celtic sea-salt and pepper.
  5. Separate into four warm bowls and serve with a swirl of extra virgin olive oil.If you’re feeling adventurous, sometimes I like to add some sweet potato into the pot whilst it’s cooking, it makes it a little creamier and more substantial for those hungry tummies.

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Written by Alyse Co-cliff

Alyse Co-cliff

Holistic health coach, author, speaker and passionate whole-foodie committed to helping others nourish their body from the inside out.
"It's all about simple and effective, no BS nutritional advice and real time solutions for the busy individual. Good health doesn't have to be hard work" Alyse x



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