Roasted Carrot & Red Lentil Soup

How to make Roasted Carrot & Red Lentil Soup

Prep Time:  10 minutes        |        Cook Time:  35 minutes   |        Serves:  8

Ingredients

• 1kg baby carrots
• 1 diced onion
• 1 tbsp Stonemill Crushed Garlic
• 1 tbsp Stonemill Crushed Ginger
• 2 cups Oh So Natural Wholefoods Red Lentils  
• 2 tbsp Stonemill Moroccan Seasoning
• 1.5l Chefs’ Cupboard Vegetable Liquid Stock
• 1 cup Lyttos Greek Style Thick & Creamy Natural Yogurt
• Juice of a lemon
• Salt and pepper
• The Olive Tree Olive Oil

Method

1. Cut the carrots into bite-sized pieces. Place in an air fryer with a little olive oil and a sprinkle of salt. Cook at 200°C for 15 minutes.
2. In a saucepan with a little olive oil, cook the onion until soft. Add the garlic, ginger, red lentils and Moroccan seasoning and stir through.
3. Stir for a minute, then add the stock.
4. Simmer for 20 minutes until the lentils are soft.
5. Add the roasted carrots, then the zest and juice of the lemon.
6. Use an immersion blender to blend until smooth.
7. Serve topped with a dollop of Greek yoghurt.

Recipe:  Courtesy of Steph de Sousa – The Frugal Foodie