Quick Red Lentil and Carrot Soup
Day 6 of World Vegan Month.
We've been out all day exploring the Golfe du Morbihan...which is lovely and on return, we wanted to make something quick.
As we had a few carrots and lentils, we decided to make a quick version of our lentil soup.
It turned out a bit thin, but was tasty, warm and perfect with the crusty bread we had picked up.
The place we are staying in has a blender, so we were able to whizz it up.
We used 4 cloves of garlic, 1 onion, 4 carrots, 1 potato and approximately 2 tablespoons of red lentils (we would normally use more, but it was all we had). We boiled/simmered the lentils, added the potato and fried the rest of the veg with soy sauce and also added cumin, smoked paprika and black pepper.
We whizzed it all up with some soya milk too and unfortunately this was the only photo we took, just after we put the soup back in the pan to warm through...
Here is a more reliable recipe from a post some years ago...you can add fresh coriander instead of the nettles - 2 heaped tablespoons should be enough.
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Kay and Sime
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