Carrot and lentil soup is a simple, economical and oh so tasty meal – it’s also a very filling and satisfying soup. There are so many plus points to this soup, it has become a regular for me!
How To Make Carrot And Lentil Soup
Carrot and lentil soup is made with very few ingredients – which is part of the charm of this recipe, basic yet nourishing. The main ingredients are just carrots, red lentils, onion and stock.
Preparing The Ingredients
There isn’t much preparation needed for this soup, I don’t bother to peel the carrots, I just give them a good wash and cut the ends off.
There is also no need to do much to prepare the red lentils, there is no need to soak them beforehand like with other lentils. I just give them a good rinse with water, as per the instructions on the packet.
Making It In A Soup Maker
It is also the same recipe from my Soup Maker Recipe Book (available on Amazon). This soup does come out very thick – which was my intention, I wanted something filling – but if you prefer a thinner consistency you will want to reduce the amount of lentils from 200g to around 150g.
You can optionally saute the onion – this makes more sense if you have a soup maker with this function. Otherwise, just pop all the ingredients into the soup maker and top it up to the MIN/MAX level with stock.
Set the soup maker off on smooth. At the end of the program taste the soup and add some seasoning if and as required (I stirred in some chilli flakes, but you can add what you like, or just leave it as it is).
Making It In A Saucepan
You can follow the same recipe as for the soup maker. Once the soup has come to a boil, reduce the heat so that the soup simmers for around 20 minutes. Then blend it up with a hand blender, or mash for a more textured consistency.