Carrot, puy lentil & tomato soup

This nourishing and warming soup gives the body an immune system boost and is hearty enough to be a full meal. Serve it with some toasted ciabatta or a crusty baguette. If you want a lighter version, add a little more stock or vegetable stock. This can be made in advance and be kept for up to 3 days in an airtight container. It can also be frozen in batches, so it’s great way to have healthy and fast meals during the busy weeks.

  • 250gr cherry tomatoes

  • 250gr medium tomatoes, quartered

  • 5 carrots, peeled and diced

  • 2 celery, sliced

  • 2 inches ginger, peeled and finely chopped

  • 3 cloves of garlic, crushed

  • 500ml vegetable stock

  • 1 red onion, peeled and diced

  • 1 red chilli (medium heat), finely chopped

  • 2 tbs chopped coriander

  • 3 tbs tomato purée

  • 1 cup puy lentils

  • Juice of 1 lime

  • Rapeseed oil

  • Garnish - olive oil, coriander leaves or sprigs

Ingredients (serves 6)

Method

Preheat the oven to 200 degrees. Place the tomatoes and carrots in a baking dish. Drizzle the rapeseed oil and sprinkle with a little salt. Bake for 20-25 minutes. While it’s baking, make the soup base.

​Heat a large saucepan on the stove. Heat 1 tbs rapeseed oil. Add the onion and gently sauté for 5 minutes. Add the garlic and ginger and cook for a further 5 minutes, stirring frequently so it does’t burn. Add the celery and cook for 2 minutes before adding the chili and gently cook for another minute. Add the vegetable stock, tomato purée and coriander. Bring to a low simmer.

When the tomatoes and carrots are cooked add to the soup and simmer for 30 minutes, till all the veg is cooked through. While the soup is simmering, cook the lentils. Place them in a saucepan with double the amount of water. bring to the boil, lower heat and cook for 20-25 minutes till tender. Once they are cooked, drain and add to the soup with the lime juice and a good sprinkle of black pepper.

The soup is now ready to eat. It can be eaten as it is or blended with a few tablespoons of water till puréed. If it’s very thick add a little more stock. To serve ladle into bowls and drizzle with a little olive oil and garnish with a few sprigs of coriander.