Roasted Carrot & French Lentil Soup

Ingredients (serves 6)

  • 6 large carrots, roughly chopped
  • 1/2tsp fennel seeds
  • 1/4 cup extra virgin grape seed oil
  • 4 cloves of garlic chopped
  • 1 brown onion chopped
  • 2.5cm piece of peeled and grated fresh ginger
  • 3 thyme springs (pick the leaves off the springs)
  • 1.5 cups of warm water for the soup
  • 1.5-2 cups of water for the lentils
  • 1 cup of washed french lentils


To make

  1. Preheat the oven to 180 (c) and line a baking tray with baking paper
  2. Toss the carrots and fennel seeds in 3/4 of the oil
  3. Roast the carrots and fennel seeds until tender (about 30 min)
  4. Use the rest of the oil and saute the onion and garlic until soft
  5. Add in the ginger and thyme leaves, roasted carrots and fennel seeds
  6. Cover with warm water and cook this till it is soft
  7. Transfer to a blender and blend till smooth
  8. In a separate pot cook the lentils in water until soft (taste to see that the lentils are tender), should take about 30 min
  9. Drain the lentils and stir through the soup.


Wait for a rainy day and enjoy!

Karin

 

Mains006

Contact

Phone: +972 54-427-3333
Email: karingreiter@gmail.com
Whatapps: +972 54-427-3333

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