PREP TIME: 15mins COOKING TIME: 25mins

I like texture with my soups and I seem to always be adding or dipping something crunchy to them. Here, the cooked lentils and almonds are jazzed up with some garlic and rosemary. Makes around 2l (ish)

The humble carrot has a star food quality as they are rich in antioxidants and are seen by some as one of the most precious veggies in the medicinal kitchen. They contain Bit A, folic acid, iron, minerals, copper, carotenes and pectin. 

Serves 4

SERVING SUGGESTION

A soft country loaf would be amazing

 

WHAT YOU WILL NEED

A blender of some sorts

INGREDIENTS
  • 500g carrots, peeled chopped
  • 2 celery sticks sliced
  • 1 onion chopped
  • 2 garlic cloves sliced
  • 2 tspn cumin seeds
  • 1 tspn coriander seeds
  • good pinch chilli flakes
  • 1 litre good hot veggie stock
  • salt & pepper
  • as always good olive oil

Topping

  • 25g lentils ( I used French Puy)
  • 25g almonds skin on
  • 1 tbspn olive oil
  • 1 garlic clove, sliced
  • pinch chilli flakes
  • 1 beautiful rosemary sprig, leaves picked and chopped
METHOD
  1. Heat olive oil in med saucepan – add the onion, garlic, celery, cumin & coriander seeds, pinch of salt and chilli flakes. Sautee, covered gently for 5 min until onion starting to soften but with no colour.
  2. Add the carrots and hot stock and simmer gently for 20min (start with the lentils while you wait) until carrots are completely soft.
  3. Puree the soup (hand blender is 100%) till smooth, back in the pot, season, keep warm.
  4. While the carrots are cooking, add lentils and almonds to a small saucepan, add water and simmer gently until the lentils are softish but still have a bite. Drain.
  5. Add olive oil to the same pan on a med heat, add the garlic, chilli flakes and rosemary leaves, fry a bit until fragrant (look after your garlic it burns quickly), add the almonds and lentils & a good pinch of salt. Fry gently until crisp.
  6. Ladle the soup into bowls, scatter the topping and a quick drizzle of pan olive oil. Enjoy!
KITCHEN NOTES

Recipe inspired by food crush Gill Meller 

PREP TIME: 15mins COOKING TIME: 25mins

I like texture with my soups and I seem to always be adding or dipping something crunchy to them. Here, the cooked lentils and almonds are jazzed up with some garlic and rosemary. Makes around 2l (ish)

The humble carrot has a star food quality as they are rich in antioxidants and are seen by some as one of the most precious veggies in the medicinal kitchen. They contain Bit A, folic acid, iron, minerals, copper, carotenes and pectin. 

Serves 4

SERVING SUGGESTION

A soft country loaf would be amazing

 

WHAT YOU WILL NEED

A blender of some sorts

INGREDIENTS

  • 500g carrots, peeled chopped
  • 2 celery sticks sliced
  • 1 onion chopped
  • 2 garlic cloves sliced
  • 2 tspn cumin seeds
  • 1 tspn coriander seeds
  • good pinch chilli flakes
  • 1 litre good hot veggie stock
  • salt & pepper
  • as always good olive oil

Topping

  • 25g lentils ( I used French Puy)
  • 25g almonds skin on
  • 1 tbspn olive oil
  • 1 garlic clove, sliced
  • pinch chilli flakes
  • 1 beautiful rosemary sprig, leaves picked and chopped

METHOD

  1. Heat olive oil in med saucepan – add the onion, garlic, celery, cumin & coriander seeds, pinch of salt and chilli flakes. Sautee, covered gently for 5 min until onion starting to soften but with no colour.
  2. Add the carrots and hot stock and simmer gently for 20min (start with the lentils while you wait) until carrots are completely soft.
  3. Puree the soup (hand blender is 100%) till smooth, back in the pot, season, keep warm.
  4. While the carrots are cooking, add lentils and almonds to a small saucepan, add water and simmer gently until the lentils are softish but still have a bite. Drain.
  5. Add olive oil to the same pan on a med heat, add the garlic, chilli flakes and rosemary leaves, fry a bit until fragrant (look after your garlic it burns quickly), add the almonds and lentils & a good pinch of salt. Fry gently until crisp.
  6. Ladle the soup into bowls, scatter the topping and a quick drizzle of pan olive oil. Enjoy!

KITCHEN NOTES

Recipe inspired by food crush Gill Meller