Lentil & Carrot Soup

This recipe is packed full of flavor and nutrients, this soup is sure to become a household favorite. With simple ingredients like carrots, lentils, and a few key spices, this recipe is perfect for anyone looking for a quick and easy meal. Serve it up with some warm naan bread (or pita) and a dollop of yogurt for the ultimate comfort food experience. This recipe yields 4 portions.

Ingredients:

750 g carrots (peeled & chopped)

3 shallots (chopped)

3 cloves of garlic (mashed)

¾ tbsp vadouvan

525 ml vegetable stock

11 g parsley

3 tbsp yogurt

4 naan (or pita)

1.5 cans of lentils

olive oil

pepper

salt

Directions:

Preheat the oven to 200 degrees Celsius.
Heat the olive oil in a large pan. Sauté the shallot for 5 minutes. Add the garlic (keep 1 garlic clove for later), carrots and ¾ tbsp vadouvan and sauté for another 2 minutes.
Deglaze the carrots with 525 ml of vegetable stock and 525 ml of water. Bring to a boil and let simmer for 15 minutes over medium-high heat.
Puree the soup in a blender. Season with salt and pepper.
Drain 1.5 cans of lentils and rinse with cold water. Add them to the pan and warm the mixture.
Bake 4 naan pieces in the oven for 5 minutes and finely chop the parsley, add the remained garlic and a bit of olive oil.
Serve the soup with the naan breads and 3 tbsp of yogurt and garnish with more parsley or green onions.