Prep 10 mins
Cook 1 hr 30 mins
The lentil soup my father used to make! Perfect to freeze and reheat - the perfect student food!
Make and share this Carrot and Lentil Soup recipe from Food.com.
- 200 g split red lentils
- 500 g carrots
- 3 large potatoes
- 1 large white onion
- 2000.0 ml water
- 1000.0 ml vegetable stock or 2 vegetable bouillon cubes
- Fill a large pot with two liters of water and bring it to the boil. Add some salt if you wish (though you don't really need to).
- Peel the carrots and cut them into a small dice (no need to be too specific about size).
- Boil half of the carrots in the water. Whilst they are boiling, dice the potatos and onion.
- When the carrots are soft, mash them lightly.
- Add the vegetable stock and add the remaining carrots, potatos, and onion. Add the lentils now, too.
- Bring to the boil again and cook slowly until the vegetables are soft, and the lentils have thickened the soup.
- Enjoy with a hunk of chunky bread.
What a fantastic recipe, so simple to make and yet so full of flavour. I did the soup in a slightly different way. I used only the two litres of stock in which I cooked the carrots and then added the rest of the ingredients. Would be great served with bread and butter/olive oil.
Your soup is so yummy! It is quick and easy to make and so full of flavour! The lentils add a hearty touch to the soup and make it thick and filling! I made half the recipe and it served my sis and me perfectly for a generous lunch as a main. Mmmm! THANKS SO MUCH for sharing this wonderful recipe with us! I will surely make it again! Made and reviewed for Everyday Is A Holiday Tag Game Decembre 09 as a special tag.