Another concoction using fridge leftovers – scrummy!
Knob of butter
1/2 large onion
1 washed, chopped leeks
4 peeled, chopped carrots (medium size)
4 dessert spoons of dried red lentils (about 75g)
Vegetable stock cube
Salt and pepper to season
I use a soup maker, but a large pan does just the same job – you’ll just have to transfer to a blender after it’s cooked and cooled down a bit.
What to do:
Put the knob of butter in the soup maker on ‘Low’, add the onion and leek, stir and leave to sweat for a minute.
Add the carrots and lentils, and add enough stock to make 1400 ml.
Simmer for half an hour, then blend until smooth
Season with a little salt and pepper just before serving.
Give a bit of a chilli kick by adding half a chopped red chilli pepper at the same time as the onion and leek
Stir in a little cream or creme fraiche just before serving
Carrot and lentil soup