Recipe: Ange's Carrot & Lentil Soup
Makes approximately 4 portions around 175 calories per portion
Ingredients
1 Red Onion - roughly chopped
30g Butter (switch for oil if you want a vegan version)
7 Large Carrots - peeled and chopped
4 Celery Sticks - roughly chopped
100g Green Lentils
400ml Vegetable Stock
1 teaspoon Garlic Puree or 2 garlic cloves finely chopped and smashed
1 teaspoon Hot Chilli Powder
Method
Cook the lentils per packet instructions and set to one side.
Melt half the butter in a large saucepan over a medium heat and add the onions.
Once the onions have softened, add the remaining butter, celery and carrot. Put the lid on the pan and let the contents sweat for about 5 mins.
Add the vegetable stock, garlic and chilli, bring to the boil and then simmer for 20 mins.
Blitz the soup in a food processor and pop back in the pan, add the lentils and stir through.
