Carrot & Red Lentil Soup
(Serves 6)
Ingredients:
1 lb (453g) carrots diced
3 oz (85g) red lentils
1 large onion (diced & chopped)
2 tsp dried ginger
1 tsp garam masala
2 tsp curry powder (or paste)
2 pints (0.94 ltr) chicken or vegetable stock
½ pint (0.23 ltr) full fat milk
Parsley to garnish
1 table spoon vegetable oil
½ oz of butter
Salt & pepper to taste
Preparation:
Add the onion, oil and butter to a hot saucepan and fry until onions are turning opaque. Add the chicken stock and season with salt & pepper; bring to the boil then pour into the slow cooker.
Add the rest of the ingredients minus the milk, and cook on ‘low’ for 4-5 hours.
At this stage the soup can be blended to make it smooth, or it can be left chunky. Mix through the full cream milk about 15 minutes before the end of cooking.
Serve with a garnish of parsley.
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