Leek, Carrot and Lentil Soup
This leek, carrot and lentil soup is packed with roasted veggies and lentils, making it a warm and hearty meal for a cold winter's day.
dried red lentils
parsley or coriander
salt & pepper
Preheat the oven to 200 degrees C (400f).
Remove the tops and tails from the leeks and carrots. Chop all in to 1 cm rounds.
Slice the onion in to half moons.
Peel the cloves of garlic.
Roughly chop the chilli and remove the seeds.
Arrange all of the above on a baking tray, drizzle with olive oil and season generously with salt and pepper.
Roast for 30-40 min until the carrots have softened slightly and the vegetables are lightly golden.
Once cooked, add the vegetables to a food processor with half of the stock and blend for 2 min until smooth.
Add the mixture to a large saucepan over medium heat with the remaining vegetable stock and the lentils.
Bring to a boil then reduce the heat and simmer gently for 20 min until the lentils are tender.
Taste and season with more salt and pepper if needed.
Serve with a crack of black pepper and some chopped parsley.
Storage: Keep in an airtight container in the fridge for up to 4 days. Freezes well for up to 3 months.