Tuesday, June 8, 2010
Recipe: Carrot and Red Lentil Soup
I'm trying to keep an eye on my weight at the moment, because i think over the last few weeks or so i've been out partying and drinking a little too much. I figured what's better than nice warming homemade vegetable soups. I shall be making more of these kind of things over the summer, since they are nutritious, filling and low fat at the same time. This recipe is delicious- and thick and creamy without it being calorific.Also, this recipe was published in "Take a Break's My Favourite Recipes" Magazine, and won me £25.
Carrot and Red Lentil Soup (serves 2) 89p per portion.
2 tbsp olive oil
1 white onion, chopped
3 cloves garlic, crushed
2 stalks rosemary, destalked and chopped
1 tsp cumin seeds
600g carrots, peeled and diced
110g red lentils
800ml vegetable stock
100ml skimmed milk
2 bay leaves
Salt and pepper to taste
Natural yoghurt and cumin seeds for garnish
1. Cook the onion, garlic, rosemary and cumin in the olive oil on a medium heat for about 10 minutes covered, until softened.
2. Add carrots to the pan and cook for five minutes, covered.
3. Add lentils, stock, milk and bay leaves, and bring to the boil. Cook for 20-25 minutes on a high heat, partially covered, until the lentil and carrots are nice and soft.
4. Remove the bay leaves, and puree in a liquidiser/ food processor until completely smooth. Return to the pan, season to taste, and heat up until bubbling. Serve, with some natural yoghurt swirled in and cumin seeds sprinkled on top.