Red Lentil Soup

Red Lentil Soup

Prep time:

Cook time:

Recipe by: Louise O’Mahony

Mealtype: Lunch

Ingredients:

• 1 tablespoon of olive oil or rapeseed oil
• 1 large onion
• 450g carrots
• 1 medium sweet potato
• 100g red lentils
• 1.6 litres low salt vegetable stock
• 20g tomato puree
• Small bunch of parsley, roughly chopped
• Good sprinkle of black pepper
• A dollop of natural yogurt (to serve)

Method:

1. Chop onion, carrots and sweet potato.
2. Heat the oil in a large saucepan.
3. Add the onion and cook over a medium heat for 5 mins or until golden.
4. Add in the carrots, lentils, sweet potato, and tomato puree. Mix well
5. Add the stock and bring to the boil.
6. Boil uncovered for 5 mins, then reduce the heat, cover and simmer for 20 minutes or until the sweet potato, carrots and lentils are tender.
7. Stir through the parsley.
8. Blitz the soup with a handheld blender until smooth.
9. Serve with a dollop of yogurt.

Storage:

Suitable for freezing.

Tip:

This recipe is great for the whole family. It’s well worth making a large batch as it can be frozen. Vary the vegetables according to what is readily available e.g. parsnips/ butternut squash.