Soup, glorious soup!
It’s my favourite time of the year, when it’s chilly outside and you fancy something warm and comforting to eat, soup is the perfect option. It’s such an easy dish to make too, with endless amounts of flavour combinations – there’s no right or wrong when it comes to soup!
This soup is my take on the classic carrot and coriander, however I’ve included red lentils and a little spice to add a twist to the flavours. Also adding in lentils creates a much more wholesome and filling dish, so it’s perfect to take to work for lunch or even as a late night supper.
I’ve heard that some people have a love-hate relationship with coriander, so if you’re not particularly keen on the flavour you can easily swap it out for fresh parsley instead (although the flavour will alter slightly). Also I tend to create recipes that don’t have onion in them as I have a high intolerance to them, but this soup would lend well to half a chopped onion being thrown in at the early stage for a little extra flavour.
Also feel free to try different stocks when making batches of soup, I tend to use whatever I have in the cupboards and if I don’t have any at all I’ll just use boiling water instead.
So let’s get to the recipe! This soup make just over a litre, so it’s great to chill and eat throughout the week. You could also freeze it in containers to prevent any waste.
Carrot & Red Lentil Soup
500 g carrots
250 g potatoes
100 g dried red lentils
800 ml vegetable stock
1 garlic clove
½ tsp ground ginger (or freshly grated)
1 tsp cumin
20 g coriander
salt and pepper
How to make
Roughly peel and chop the carrots and potatoes into bitesize pieces, dice the garlic (and fresh ginger if using) and add to a large pan on a medium heat.
Make the stock with boiling water, either using fresh or a stock cube. You can add spoonfuls of the stock to the pan to prevent the garlic burning.
Add the cumin, salt, pepper and the ground ginger (if you’re not using fresh ginger) and stir together. Pour in the stock and bring to the boil.
Rinse the dried red lentils and then add to the pan, bring down the heat to a high simmer.
Tear off the coriander leaves and set to one side, chop up the stalks and add to the pan.
Simmer the soup for twenty minutes or until the vegetables are soft.
Leave to cool and then blend until smooth.
When ready to eat, reheat in a pan and then serve with the fresh coriander leaves.