Wash and chop leek (white part) Wash, peel and chop the carrots. Place the leak in a saucepan with a little water and cook gently for about 5 minutes or until soft. Add the chopped carrots. (optional: Add the mixed herbs and a pinch of ground ginger) Remove from the heat and stir in the lentils, mixing well. Return to the heat, add the vegetable stock and simmer for 25-30 minutes. Once cooked, liquidise the mixture with a hand blender or liquidiser. Return the blended soup to the saucepan and reheat without boiling. Serve and enjoy. 1/6 of this recipe is one of your five serves of vegetables a day.
Original source Square meals cookbook (adapted)
Lentil and carrot soup
Ingredients
Instructions
Nutrition
Notes
1
2
3
4
5
6
7
8
9
10
145
Calories
0.6g
Fat
4.1g
Sugar
