Carrot and Lentil Soup

Name: Carrot and Lentil Soup
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 500 grams carrots; 3 larges potatoes; 200 grams split red lentils; 1 liter vegetable stock or 2 vegetable bouillon cubes; 2 liters water; 1 large white onion

You can never have too many main course recipes, so give Carrot and Lentil Soup a try. This recipe serves 4. This recipe covers 34% of your daily requirements of vitamins and minerals. One portion of this dish contains about 18g of protein, 1g of fat, and a total of 344 calories. It will be a hit at your Autumn event. Head to the store and pick up carrots, potatoes, onion, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It is a good option if you're following a gluten free and vegan diet.

Instructions

1 Fill a large pot with two liters of water and bring it to the boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add some salt if you wish (though you don't really need to).2 Peel the carrots and cut them into a small dice (no need to be too specific about size).3 Boil half of the carrots in the water. Whilst they are boiling, dice the potatos and onion.4 When the carrots are soft, mash them lightly.5

Ingredients you will need

Carrot

Onion

Water

Salt

Add the vegetable stock and add the remaining carrots, potatos, and onion.

Ingredients you will need

Vegetable Stock

Carrot

Onion

Add the lentils now, too.6 Bring to the boil again and cook slowly until the vegetables are soft, and the lentils have thickened the soup.7 Enjoy with a hunk of chunky bread.

Ingredients you will need

Vegetable