Carrot and lentil soup
30 minutes · 4 portions
Lunch · Dinner
- Alcohol free
- Gluten free
- Lactose free
- Vegan
- Vegetarian
Time : 2/5 · Equipment complexity : 3/5
Ingredients
- Carrot — 600 g
- Cooked lentils — 400 g
- Onion — 1 piece
- Olive oil — 20 ml
Instructions
Chop the onion and soften it in oil. Peel and slice the carrots, add them and cover with water. Simmer until tender, add the cooked lentils, heat through and blend to the desired texture.