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Carrot and Lentil Soup

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  • Yield: 4 1x


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


  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.