Pasta, carrot and lentil soup
- Preparation and cooking time
- Prep:
- Cook:
- A little work
Skip to ingredients
- 1tbsp Olive oil
- 1tbsp Chiveschopped
- 600ml Very low salt chicken or vegetable stock
- 600ml Boiling water
- 1 Onionchopped
- 2 Garlic cloves
- 200g Carrotsliced
- 2 Sticks of celerychopped
- 230g Red lentils
- 150g Wholewheat pasta
- 150ml Fromage frais
Method
step 1
Fry the onion, garlic, carrot and celery in a large pan until soft.
step 2
Add lentils, stock and boiling water. Bring back to boil and simmer for 20 mins then remove pan from heat and allow to cool for 10 minutes.
step 3
Blend soup until smooth. Return to pan, add cooked pasta and simmer for 5 minutes until hot.
step 4
Remove from heat and stir in fromage frais before serving.
step 5
Add extra stock or water if the consistency seems too thick.