500g Carrots (Topped and tailed and chopped into chunks)
1 Medium Onion (Peeled and chopped)
50g Red Lentils
1 teaspoon Dripping (Or Oil)
750ml Chicken Stock
1 can Chopped Tomatoes
1 pinch Chilli Flakes
1 teaspoon Smoked Paprika
1 teaspoon Creme Fraiche (Or Greek Yoghurt)
Salt and pepper to season
Using a large, heavy-bottomed saucepan soften the onion in the dripping or oil for 5 minutes
Add the carrots and cook for a further 5 minutes over a low heat
Add the chilli and paprika and a good pinch of salt and pepper and stir through
Add the stock, lentils and chopped tomatoes. Cook for at least 30 minutes until the lentils are soft
Blitz and add water as necessary so that you have the thickness of soup you prefer. If you like chunkier soup, then before you blitz the mixture, remove 2 or 3 tablespoons of the vegetable and carrot mixture with a slotted spoon and reserve.
Taste and adjust the seasoning
Serve with a teaspoon of creme fraiche and a little ground chilli or paprika as a garnish.
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