Ingredients
-
1/2
-
2
-
1/2
-
3
-
1 1/2
-
1/2
-
1/2
-
1
-
3
-
1
-
1
-
2
-
1 - 2
-
1/4
-
Directions
Carrot and Lentil Soup, wonderful soup, low fat, easy and cheap Good for heating up on those cold winter nights, or as I do cook double in advance, freeze in single portions then take to work for lunch , Really nice flavour Nice and comforting , Very tasty, served it with crushed chilies delicious !!
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Steps
|
1
Done
|
In a Large Saucepan Set Over High Heat, Bring Lentils and Stock/Water to a Boil. |
|
2
Done
|
Skim Off Froth. |
|
3
Done
|
Stir in Chopped Onion, Garlic, Seasonings and Bay Leaf. Reduce Heat to Medium-Low. Simmer, Covered. |
|
4
Done
|
Dice Carrots and Red Pepper. Stir Into Soup. |
|
5
Done
|
Continue Simmering, Covered, Until Carrots Are Very Tender, About 15 Minutes. Lentils in Soup Will Need a Total of About 20 Minutes to Cook. |
|
6
Done
|
Stir in Red Onion, Coriander, Lemon Juice and Pepper. |
|
7
Done
|
Remove Bay Leaf. Liquidise If Required. |
|
8
Done
|
Serve Immediately or Refrigerate, Covered, Up to 3 Days or Freeze. |
