Lentil and Carrot Soup
Submitted by Guest on Sat, 01/08/2011 - 22:03.
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Recipe Name:
Lentil and Carrot Soup
Type of Dish:
Starters and soups
Free From:
Dairy
Egg
Fish
Nuts
Sesame
Shellfish
Soya
Wheat
Gluten
Ingredients:
For 4 people
1 tablespoon oil
1 onion - chopped finely
350g carrots, diced.
300g red lentils
1 teaspoon cumin seeds
1 litre of vegetable stock (make sure you check the ingredients as some contain wheat and gluten and check for lactose) from stock cubes.
optional - chopped chives
Method:
1) heat oil in a large pan and fry the onion and carrots for 5-7 minutes.
2) Add the lentils and cumin seeds. Pour the stock in and bring it to the boil.
3) Reduce the heat and cover. Simmer for about 35-30minutes. Stir occasionally.
4) Blend the soup and then re-warm it.
5) Season and garnish with the chives if you'd like. Serve with chunky gluten free bread or rolls.
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The parentsown "Free From" supermarket: helping you find foods that are suitable for people with allergies and intolerances.