Carrot and Lentil Soup

Name: Carrot and Lentil Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 , 4 serving(s)
Ingredients: 3 tablespoons butter; 1 red onion, chopped; 1 garlic clove, chopped; 2 tablespoons sun-dried tomato paste; 1 lb carrot, grated; 1 1/4 cups red lentils, rinsed and drained; 3 quarts chicken stock; 1/2 cup plain yogurt; fresh cilantro, chopped

Submitted by ddav0962

"There are other versions here but this one is slightly different. It comes from Kitchen Seasons by Ross Dobson."

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Ready In:: 1hr 5mins
Ingredients:: 9
Serves:: 4

ingredients

3 tablespoons butter
1 red onion, chopped
1 garlic clove, chopped
2 tablespoons sun-dried tomato paste
1 lb carrot, grated
1 ¹⁄₄ cups red lentils, rinsed and drained
3 quarts chicken stock
¹⁄₂ cup plain yogurt
fresh cilantro, chopped

directions

Heat the butter in a heavy-based saucepan over high heat. When the butter is sizzling, add the onion and garlic and cook for 4-5 minutes, stirring often. Add the sun-dried tomato paste and stir-fry for 1 minute. Add the carrots, lentils and stock to the pan and bring to a boil. Cook at a rapid simmer for 40 minutes, until the lentils are soft.
Spoon the soup, in batches, into a food processor or blender and process until smooth. Return the soup to a clean saucepan and cook over low heat for a few minutes, until heated through.
Serve with dollops of yogurt and the cilantro sprinkled on top.