A nice and spicy soup that can be made in less than 25 minutes. Lentils are rich in all-important fibre and are known to be heart-healthy. A touch of carrots adds plenty of vitamins to the soup, and you are only a blend away from a quick and healthy soup. Serve with crusty bread and a sprinkling of herbs and you have a wholesome lunch. Suitable for vegetarians.
Preparation Time: 5 minutes
Cook Time: 20 minutes
o 1 large white onion, peeled and chopped
o 2 medium sized carrots, peeled and grated
o 5oz/150g red lentils from a can (drained and lightly rinsed)
o 2tbsp curry paste (your choice of mild, medium or hot)
o 1¼ltr/2 pints vegetable stock (preferably fresh
o Seasoning to taste (ground black pepper is good)
o Small handful chopped parsley or coriander
In a large saucepan, fry off the curry paste with the onion until softened.
Add the carrots and lentils and give it a good mix round. Continue to cook for 2 or 3 minutes, but be careful not to burn.
Pour in the stock, bring to the boil and then simmer for 5 minutes.
Pour into your blender and blitz until smooth. Add the chopped herbs and any seasoning, and whizz again.
Serve with crusty bread or rolls or simply on its own.