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

Calories: 240kcal

Ingredients

1 teaspoon olive oil


You may also want to watch:


1 small onion, peeled and chopped

2 medium carrots, peeled and chopped

Most Read

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

Method

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.

Top Tip

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.

Become a Supporter

This newspaper has been a central part of community life for many years. Our industry faces testing times, which is why we're asking for your support. Every contribution will help us continue to produce local journalism that makes a measurable difference to our community.

Become a Supporter