Recipe of the Week: Carrot and red lentil soup
ON a cold, winter’s evening there is nothing better than a warming, home-made soup. And you can pack up the leftovers for lunch the next day - saving you money as well as giving you a nutritious lunch.
Preparation and cooking time: 40 minutes
1 teaspoon olive oil
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1 small onion, peeled and chopped
2 medium carrots, peeled and chopped
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1 medium cooking apple, cored, peeled and chopped
1 low salt stock cube dissolved in 570 ml/1 pint hot water
1 bay leaf
100g/4oz dried red lentils
Pinch of cinnamon (optional)
Freshly milled pepper
Chopped parsley/chives to garnish
1. Heat the oil in a saucepan.
2. Add the onions and cook over a low heat until soft.
3. Add the carrots, stir well and cook for 5 minutes.
4. Add the apple, stock and bay leaf.
5. Bring to the boil, then add the lentils and reduce the heat, cover and simmer for 20 to 30 minutes until the lentils are soft.
6. Add some freshly milled black pepper and the cinnamon and remove the bay leaf.
7. Serve the soup as it is or with some bread for a tasty lighter meal.
You can use a variety of different coloured lentils, like yellow or green. Their cooking times can vary, so just test to see when they are soft and the soup is ready! Again, store opened packets of dried goods in airtight containers to help keep them fresh.