Red lentil and carrot soup Soup Print this recipe Details Serves: 6-8To prep: 10Difficulty: EasyTo cook: 20 Nutrition per servingEnergy: 672kJProtein: 6.4gTotal fat: 7gSat fat: 1.4gCarbohydrate: 17.2gFibre: 6.4gSodium: 31mg Ingredients 1 ½ cups of split red lentils 1 large onion diced 2 tablespoons of olive oil Pinch of chilli flakes 3-4 carrots, washed and coarsely grated (no need to peel) 2-3L water, depending on how thick you want your soup to be Method Heat a large saucepan with two tablespoons of olive oil and toss the diced onions until slightly browned Add the grated carrots and keep tossing until they are slightly browned Add chilli flakes and toss for about a minute Add the red lentils, salt and water and bring to boil Simmer for 15 minutes until lentils have swollen or softened Whizz with a stick mixer until smooth (or leave chunky if preferred)
