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.
Ingredients
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
Method
- Soak the dried mushrooms in the boiled water, and add the vegetable stock cube.
- 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.
- 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.
- Allow the soup to cool a little, liquidise with a stick blender, check the salt and season with some freshly ground black pepper.
