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Recipe of the Month for April Carrot and Lentil Soup
Put the lentils and stock in a large saucepan and simmer for 20 minutes. Heat the oil in another saucepan and add the onions. Sauté the onions for about 5 minutes until soft. Add the carrots and onions to the lentils and stock. Half cover with the lid and simmer until the carrots are tender, about 30 minutes. Add the garlic and some seasoning. Leave to cool a little then liquidise. Re-heat, season to taste and add the parsley just before serving. |
