Carrot and Lentil Soup

This is a warming winter thick soup. It freezes well, and the texture improves somewhat through freezing.

Equipment

• blender, liquidiser or food processor
• fairly big saucepan or slow cooker

Ingredients

• 350g or 11oz red lentils
• 8 medium carrots, washed and scrubbed and ends cut off
• Optional: 1 onion; 2 garlic cloves, crushed; potatoes (I use leftover new or boiled potatoes)
• 4 stock cubes (I suggest chicken or vegetable)
• saucepan: 2L of boiling water
• slow cooker: 1L of boiling water (you can add more, but you can't take it away)

Instructions

1. Thoroughly rinse the red lentils. Soak for at least 6 hours, changing the water occasionally and rinsing through.
Wash and soak the red lentils. Chop and lightly fry optional onion.
2. Chop and lightly fry optional onion.
Wash and soak the red lentils. Chop and lightly fry optional onion.
3. Crush the optional garlic cloves.
4. Scrub and chop the carrots. You need smaller lumps for the saucepan recipe than for the slow cooker.
5. Peel and chop the optional potatoes.
6. Make up the stock.
7. Put everything in your pan or slow cooker.
8. Saucepan: Bring to boil and simmer for at least 30 minutes unti soft.
9. Slow cooker: cook on high for 4 hours or 8 hours on low.
10. Cool (This is very important, Mother didn't leave the chicken soup to cool once, the lid of the liquidiser broke and she got burnt.)
11. Liquidise until fairly smooth.
12. Freeze once cold.
13. Serve hot.

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This page was last updated by Mad Hatter on 12th May 2001.