This warm and hearty soup has always been a firm favourite in our house!
After all of the indulgence of the festive season, this delicious soup is the perfect boost of nutrition that we’re all craving. It’s also high in protein thanks to the lentils, and easy to digest. You could even put all the ingredients into a slow cooker and leave it to gently work its magic.
You will need:
- 1 tbsp olive oil
- 1 large onion – peeled and diced
- 1 garlic clove – crushed
- 6 large carrots – peeled and chopped
- 1 potato – peeled and chopped
- 3.5oz (100g) split red lentils – rinsed well with cold water
- 28fl oz (800ml) chicken stock
- Salt and pepper to season
- Crushed chillies (optional)
- Dairy-free cream (optional)
Add the olive oil and onion to a large saucepan and fry over a medium heat for around 5 minutes until the onion starts to soften, before stirring in the crushed garlic.
Then add the carrots and potato to the saucepan, along with the lentils, and stir well.
Carefully pour in the chicken stock and slowly bring to the boil, remembering to stir frequently. Then cover, reduce the heat to a simmer, and leave to gently cook for around 40-45 minutes, until the vegetables are soft and able to be squashed against the side of the saucepan.
Remove from the heat and leave to cool slightly before blending until smooth.
Serve with a sprinkle of crushed chillies and a drizzle of dairy-free cream.