Sunday, 21 October 2018

 

Carrot & Lentil Soup

Contributed by Aviva R, Bakaa, Jerusalem

 

 

 

 

This soup is loved by every single person I have ever served it to and is a great starter to our Shavuot meal.

1 cup red lentils
4 cups of water
1 medium yam or sweet potatoe, diced
1 bouillon cube (veggie or herb)
some soya sauce
quarter teaspoon of thyme
1 1/2 TBSP of olive oil
1 medium or large onion, diced
3 medium size carrots, diced
sprinkle of dried parsley
some fresh lemon juice

Cook the lentils with the bouillon cube, yam and parsley until thoroughly cooked (about 20 - 30 minutes) Add two of the diced carrots during the last 10 minutes of cooking

In the meantime, fry the onion in the olive oil and soya sauce, and add one diced carrot...fry until onion and carrot are soft.... 10 - 15 minutes

Add this mixture and the thyme to the cooked lentils and simmer for another 5 to 10 minutes

Let cool. Once cooled, put into blender (or use hand blender) until creamy.

Once ready to serve put a little lemon juice in the bottom of the soup bowls... then pour the heated soup on top.

Easy and quick to make and tastes delicious every time...

Chef's Tip

Serve with fresh, crusty bread!

You can also serve the soup with some grated cheese or with a dollop of sour cream or plain yoghurt.

This soup freezes very well and looks and tastes the same once heated up again.

 

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