carrots RECIPES

Carrot Red Lentil & Basil Soup

this recipe was sent in by Patricia Kovnats and is from: Cornucopia cookbook, vegetarian restaurant in Dublin Ireland)

Ingredients

Ingredients

  • 1 onion
  • 5 carrots
  • 2 sticks of celery including leaves
  • 1/2 leek
  • 150 grams red lentils
  • big bunch fresh basil 75-100 grams
  • sunflower oil
  • salt and pepper
  • 2 litres water

Instructions

Instructions

  • Roughly chop onions, carrots, celery and leek.
  • Generously coat base of large pot with oil and place over medium heat.
  • Add chopped vegetables, stir briefly to coat with oil, cover with a lid, turn down to a low heat and sweat for 15 minutes stirring occasionally.
  • Add two litres of water and the red lentils. Stir carefully to ensure that the lentils do not stick to the base of the pot.
  • Bring to a boil and then turn the heat down.
  • Cover with a lid and simmer for 30 minutes or until the lentils are cooked and the carrots are soft.
  • Remove the pot from the heat, add the fresh basil, reserving some sprigs for garnish.
  • Blend until smooth using a stick (immersion) blender.
  • Add water if it’s too thick.
  • Season with salt and pepper.
  • Bring back to a simmer and serve.
  • Garnish each bowl with a sprig of basil.
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