Creamy, filling and really delicious! That’s all I have to say about this one. Have it with croutons, garlic bread, or on its own. I normally have it with another bowl of carrot and lentil soup. Oh, wait…
Prep time: 10 mins
Cook time: 1h 30mins
- 250g red split lentils
- 1 small onion
- 1 red pepper
- 4 medium carrots
- 1 celery stick
- 2l boiling water (less if you like the soup to be thicker, or more if you… you get the point)
- 4 cubes vegetable stock
- 4 tbs olive oil
- croutons to serve (optional)
- paprika to serve (optional)
- Peel onion and carrots, then chop all vegetables (celery stick, carrots, onion, pepper) into medium-sized pieces.
- Heat olive oil in a large pot and add chopped vegetables. Leave on medium heat for 3-4 minutes.
- Add lentils, stir and add boiling water. Cover and let it simmer for 30 mins.
- Add vegetable stock cubes, stir and leave for another 20-25 mins until the vegetables are well cooked.
- Remove from the stove and let the soup cool for about 30 mins before blending.
- Blend and serve with croutons and paprika.
Carrots are truly amazing vegetables! They are not only rich in vitamin A, being great for your vision, but carrots also prevent heart attacks and decrease the risk of cancer. Plus, carrots reduce the signs of premature aging, increasing the health of our skin and boosting our immune system.
Lentils, on the other side, are a good source of protein and contain magnesium which improves blood flow through your body. Lentils also reduce blood cholesterol and are very high in fibre. While lentils are a staple food mostly among vegetarians and vegans, we should all include them in our diets on a more regular basis, as they are so good for our health and such a rich source of nutrients.