Saturday, February 4, 2012

Carrot and lentil soup

Carrots and lentils are a great combination, but I often find that carrot and lentil soup is either a little bland or suffers from unsubtle spicing (usually due to a heavy hand with the cumin). I made this soup with great care and was really happy with the outcome - the celery gave it a little spiciness, the peppers added sweetness and depth, while the smoky paprika and the dried mushroom stock provided an earthy kick. Unfortunately I didn't measure anything so the quantities are somewhat approximate.

olive oil
half a head of celery
1 red pepper
2 tsps smoked paprika
4 large carrots
handful of dried mushrooms
1 vegetable stock cube
1 litre of boiled water
2 handfuls of lentils
1 tsp salt
freshly ground black pepper


  1. Soak the dried mushrooms in the boiled water, and add the vegetable stock cube.
  2. Finely chop the celery and red pepper and fry gently in plenty of olive oil in a large saucepan. Add the peeled chopped carrots, continue to fry for a few more minutes before adding the paprika.
  3. Strain the stock into the pot, add the lentils, bring to the boil and simmer gently until lentils and carrots are cooked, then add the salt.
  4. Allow the soup to cool a little, liquidise with a stick blender, check the salt and season with some freshly ground black pepper.

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