If there is one lunch i make more than any other its probably this: Carrot and red lentil soup.
It’s easy, its filling, you can batch make it for the week or freeze it and above all, it’s really tasty.
I’ve experimented with this over the past year and in all honesty it comes out slightly different each time, mostly because i do the measurements by eye, but i think it also makes a difference as to how sweet your carrots are. Different batches, slight difference, but all round yummy just the same.
My reasoning for the asparagus dippers was simple. Being wheat intolerant means no bread for dipping, which sucked.
Yes there are many wheat free breads now on the market but I don’t eat bread a great deal anyway so there’s often not any in the house.
But sometimes having a little dipper of some persuasion is satisfying.
Cue the lovely roasted asparagus.
So i’ve bigged it up enough, time for you to see just how easy this is.
what you will need:
For the soup
1kg of fresh carrots
250grams of dried red split lentils
1 white onion
1 litre of just vegetable stock or hot water, depending on your preference.
A small sprig of chives
Salt & Pepper
A handful of asparagus with the woody ends removed
For the Soup
* Peel and chop your carrots in to rounds, place in a large saucepan
* Peel and chop your onion in to small pieces and place in your saucepan
*Pour in your dried red lentils
*Add in your stock/hot water
*Bring to the boil then turn down to a simmer for about half an hour or until your carrots are soft.
Don’t season at this point. Adding salt to dried lentils before they are cooked hardens them making for a not so pleasant soupy experience.
*Once cooked, remove from the heat. With a hand blender (I just use this cheap and cheerful one from Tesco and it works great) blend until everything has combined and is smooth.
*Season with rock salt and freshly black pepper and blend again.
*Chop your chives and either stir through or add to garnish.
For the Asparagus Dippers
I usually start this in the last 10 minutes of my soup cooking.
*Pre heat your oven to 200 degrees Celsius.
* Pour a glug of olive oil evenly across a baking tray and season with salt pepper some garlic powder is also nice if you have it) and return to the oven for 5 minutes
* Once your oil is heated up bring your tray out and add your asparagus on to the hot tray. This will allow them to crisp up some what and making excellent dippers.. Season the asparagus and return to the oven for 10 minutes.
Dish up & Serve!
It’s that easy! I’ve broken it in to a few steps, but really it’s just chop everything, throw it in a big pan add your stock and leave to cook!
This makes the perfect autumn lunch. It’s super heathy and vegan.
Plus all my kids love it, which as any parent knows, getting veggies in to your children is always deserving of an air fist pump!
Do try it, and let me know what you think!