Simple Carrot Soup With Lentils

Autumn and Winter is the time for soups. My German simple carrot soup recipe, with lentils, will warm your bones and get you ready for the cold months ahead. My children really enjoy lentils, but if yours aren't too keen, give this soup a try. You might be surprised.

I am sure you know too, that lentils are very healthy, and full of protein. Of all legumes and nuts, lentils contain the third-highest levels of protein. Lentils are a perfect substitute for meat making them great for vegetarians and vegans. Low in calories and high in nutrition, you can also use them in summer salads or in spreads for crackers and bread.

Brown, green, and red lentils are the most common varieties to be found and most supermarkets carry them packaged.

Store in a well-sealed container at a cool temperature and lentils will keep for up to a year.

My soup recipe is made with red lentils as they cook quickly and become mushy so are perfect for soups.

For 4 people you will need:

150 g red lentils
500 g carrots
1 onion
2 cm cube of fresh ginger
2 dessert spoons olive oil
1 dessert spoon curry powder
1 litre vegetable broth
400 ml coconut milk or 200 ml milk and 200 ml cream
salt

Wash and peel the carrots and cut into thin slices. Peel the onion and ginger and chop finely.

Heat the oil in a pan and fry the onion gently. Add the lentils, carrots, ginger and curry powder and mix together. Then add the broth and simmer until the carrots are tender. Lastly add the coconut milk, but save a little to garnish. Salt to taste and then puree the soup. Heat through again, but don't let it boil. Pour into serving bowls and garnish with a little coconut milk.

Enjoy with crusty warm bread.

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