Vic Borrill (Brighton & Hove Food Partnership)
Serves: 6
Prep time: 10 mins
Cook time: 35 mins
Ingredients:
1 tbsp olive oil
700g carrots, chopped
2 medium onions, chopped
3cm of fresh ginger, peeled and chopped
4 cloves garlic, finely chopped
100g red lentils
700ml vegetable stock
Salt and pepper, to taste
2 tbsp chopped coriander
Veg Portions / Serving: 2
Cheap and easy soup to make, plus super healthy.
Method:
Heat the olive oil in a large saucepan. Fry the garlic, onions, ginger and carrots for 5 minutes.
Add the red lentils and stir in.
Dissolve the stock cubes or bouillon powder in the water and pour into the pan. Bring to the boil.
Stir, turn heat low, and cover the pan. Simmer for about 25 minutes, or until all the vegetables are soft and the lentils are cooked
Remove the pan from the heat and blend the soup using a liquidiser or stick blender.
Taste and add seasoning if necessary. (For a more chunky texture, leave some of the soup un-processed.)
Add the chopped coriander and serve.
Help older kids chop the veg and stir the ingredients in the pan as they cook. Let younger ones very carefully help to blitz the soup, keeping a close eye that the hot mixture doesn’t spit (better yet, allow it to cool before blitzing). Have little ones roughly chop the coriander with scissors and scatter over the top of the soup.
Vic Borrill (Brighton & Hove Food Partnership)
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