Carrot and Lentil Soup

Name: Carrot and Lentil Soup
Yield: Serves 6
Ingredients: 750 g (1 lb 10 oz) carrots, roughly chopped into evenly sized pieces; 125 g (4½ oz/⅔ cup) split red lentils; 1 tbsp olive oil; sea salt and freshly ground black pepper; chopped fresh herbs, to garnish; 4 tsp vegetable stock (bouillon) powder; 1–1.5 l (35–52 fl oz/4¼–6½ cups) water; 1 medium onion, chopped; juice of 1 lemon

Preparation info

Serves
6

Difficulty
Easy

Appears in

Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

About

This is a favourite soup; it tastes lovely and is very quick to make, especially if – like me – you use a pressure cooker, though this is by no means essential. You can vary the thickness to taste, and if you let it stand in the pan for a few hours it gets thicker: just add water to bring it back to the consistency you like.

Ingredients

1 tbsp olive oil
1 medium onion, chopped
750 g (

Soup
Vegan
Gluten-free

Method

Heat the oil in a large heavy saucepan over a low heat, add the onion, cover and fry gently without browning for 5 minutes, stirring occasionally.

Add the carrots, lentils, vegetable stock (bouillon) powder and 1 litre (35 fl oz/4¼