Super Easy Carrot and Lentil Soup With Sesame Toasts
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
-
For Soup
- 2 tablespoons sunflower oil
- 1 garlic clove, crushed
- 1 onion, finely chopped
- 100 g red lentils, presoaked in water
- 500 g carrots, peeled and cut into chunks
- 1 1⁄4 liters vegetable stock or 1 1/4 liters chicken stock
-
For Sesame Toasts
- 16 very thin slices wholemeal French baguettes
- butter, for spreading
- sesame seeds
-
To Serve
- Greek yogurt
- chopped chives
directions
- Heat the oil in a large heavy-based pan, add the garlic and onion, soften.
- Add the lentils and carrots, cook for a few minutes, stirring occasionally.
- Add the stock and bring to a boil. Cover and simmer for 30 minutes until the carrots are soft and the lentils cooked.
- Blend until smooth. Season to taste and thin with water if necessary.
- Spread the slices of bread with butter. Sprinkle with sesame seeds and toast until crispy.
- Serve the soup topped with the sesame toasts, a spoonful of yogurt and chopped chives.
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