In its simplicity, the lentil and carrot soup is excellent for cold winter evenings or served tepid during the warmer months. It’s gluten-free, high in fibre and protein. To make it complete, you can add rice or accompany it with bread and enrich the flavour with pepper, chilli, garlic, celery and onion.
The carrots that go with this soup are baked in the oven. Super tasty these carrots can be served as a side dish instead of roasted potatoes and other tubers. Serve the lentil and carrot soup with fresh parsley and a little lemon juice to better absorb the iron from the lentils.
For 4 people. Preparation time 10 minutes, cooking time 45 minutes.
- 4 small carrots
- 500gr lentils
- 1 onion
- 1 stick of celery
- 2 bay leaves
- 1 clove of garlic
- 2l of broth or hot water
- Salt and pepper
- Chilli pepper
- Extra virgin olive oil
- Parsley and lemon juice for garnish
1. Dice the onion and celery. In a large pot, heat a teaspoon of oil and let the onion and garlic caramelise slightly.
2. Add the celery, chopped rosemary and let it cook for a few minutes with the bay leaf. Add the lentils, mix well and pour in 2lt of vegetable broth or hot water (with the broth, it will be tastier). Bring to a boil and then cook over medium/low heat for 30 minutes or until the lentils are cooked.
3. Meanwhile, peel the carrots, cut them in half crosswise, place them in a baking dish and season with oil, salt, pepper, rosemary, bay leaf and garlic. Bake for 35-40 minutes at 200 ° C. When the carrots and lentil soup are cooked to perfection, serve hot with a bit of parsley, lemon juice and a drizzle of extra virgin olive oil.
– If you prefer lentils, they can be cooked in the pressure cooker and you will probably need less broth, about half, but make sure that the broth (or water) in the pot is at least 4cm above the level of the lentils.
– This soup can be conveniently stored in the freezer for 3-6 months.