Carrot and Lentil Soup

Preparation time: 10min

Cooking time: 20min

Number of servings: 4

Carbon Footprint (per serving): kgCO2e

Recipe submitted by: Esther Bissell (Feel Good Factor)

Ingredients

2tsp Cumin Seeds 1 tbsp Olive Oil 600g Carrots washes and roughly chopped (or you can use frozen Ready Sliced Carrots) 140g Red Split Lentils 1 litre Vegetable Stock

Method

1. Heat a large saucepan and dry fry (no need for oil) 2 tsp cumin seeds and a pinch of chilli flakes (if using) for 1 min, or until they start to jump around the pan! 2. Add 1 tbsp olive oil, 600g carrots, 140g split red lentils, 1l hot vegetable stock to the pan and bring to the boil. 3. Simmer (bubbling gently) for 15 mins until the lentils are nice and soft- they will almost disintegrate into the soup, which is absolutely fine. 4. Whizz the soup with a stick blender until smooth (or leave it chunky if you prefer).

Equipment

Stick blender(preferably with a metal end to ensure doesn’t melt!)

Considering Carbon Footprint

Carbon footprint (per serving): kgCO2e. This is the same as making mugs of tea.*

Interested in learning more? Click here.

*Calculations made using the Carbon Footprint Calculator created by the Consumer Data Research Centre at University of Leeds.

Suppliers

We use CC Continental or Medina locally, or ingredients can be purchased at any large supermarket.

More Useful Information

sorry had to use fakie photo- cannot find a photo anywhere!

We have produced this soup for a number of Winter Warmer Health Events at local schools across the area. Both parents and kids have loved it. They might not like the sound of it at first, but once they try it, it's amazing seeing their faces light up, and they have said 'it's beautiful', 'really good', 'delicious!'.

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Carrot and Lentil Soup