Thursday, January 4, 2018

Carrot and Lentil Soup

 Soups are perfect cold weather food, easy and nourishing and they help in season produce to shine, these carrots are from a farm near mine. We grew a few but somehow we never seem to plant enough.
This soup reminds me of Scotland as you find a lot of lentil soups on menus there and I feel the Scots are very good at making soup.


  • 7-10 small carrots, diced.
  • 3 cloves of garlic finely chopped.
  • one cup of red lentils.
  • 2 shallots diced.
  • salt and pepper to taste 
  • a little garam masala powder.
  • about 1/2 a bunch of cilantro cut thinly.
  • 2-3 cups of water depending on desired consistency.
  • 3 slices of bread and 3 cloves of smashed garlic, a dash of olive oil and salt and pepper to make croutons.
  • a handful of greens from the garden, chopped,  I had kale and arugula.
  1. saute the garlic and shallots in olive oil for 5-7 minutes then add the carrots, greens and lentils stir, add the garam masala and water.
  2. bring to a boil and allow to simmer for about 20-30 minutes until soft. 
  3. add chopped cilantro and stir about half way through.
  4. garnish with croutons (to make these simply drizzle olive oil and crushed garlic onto the bread, use a nice crusty bread, sprinkle with salt and pepper and bake at 400 degrees for about 5 minutes each side, cut into small pieces.

What is your go to soup recipe?

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