Lentil and carrot soup
Ingredients
for 4 person
| 1 tbsp | olive oil |
| 1 | shallot, coarsely chopped |
| 1 | garlic clove, squeezed |
| 300 g | carrots, peeled, chopped |
| 80 g | red lentils |
| 1 litre | water |
| 1 ¼ tsp | salt |
| a little | pepper |
| 1 bunch | flat-leaf parsley |
| 3 tbsp | olive oil |
| 1 | organic lemon, use a little grated zest and 1 tbsp of juice |
| ¼ tsp | salt |
| a little | pepper |
How it's done
Soup
Heat the oil in a pan. Add the shallot and garlic, sauté for approx. 3 mins. Add the carrots and cook for approx. 5 mins. Add the lentils and water, bring to the boil. Reduce the heat, simmer for approx. 20 mins. until soft, season, puree.
Parsley oil
Puree the parsley with the oil, lemon zest and juice, season. Plate up the soup, top with the parsley oil.
Show complete recipe