Carrot, Leek and Lentil Soup

Name: Carrot, Leek and Lentil Soup
Yield: Serves 8
Ingredients: 2 oz/56 g butter or 3 tbsp oil (I use sunflower); 2 oz/56 g butter or 3 tbsp oil (I use sunflower); 2 oz/56 g butter or 3 tbsp oil (I use sunflower); 2 medium onions, skinned and chopped; 2 carrots, peeled and chopped; 3 leeks, washed, trimmed and sliced; 4 oz/112 g orange lentils; 2 pints/1.1 litres good chicken stock; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 tbsp finely chopped parsley

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is one of my favourite soups. It is very substantial, and it is ideal for a chilly evening. Again, it is only as good as the stock it is made with.

Ingredients

2 oz/56 g butter or 3 tbsp oil (I use s

Starter
Gluten-free
Soup

Method

Melt the butter in a saucepan. Add the chopped onions and, over a moderate heat, cook for about 5 minutes, stirring occasionally, then add the chopped carrots and sliced leeks. Cook for a further 5 minutes or so, then stir in the lentils and the chicken stock. Season, then half-cover the pan with a lid and simmer the soup for 35–40 minutes. Liquidize, and sieve into a clean saucepan.