Carrot, Lentil and Pasta Soup

Here is a soup to warm the cockles of your heart. It is from Junita Doidge in the magazine Vegan Food and Living. I have altered it very slightly to make it even more tasty and healthy.

After a long journey, there is nothing better than arriving at my destination and finding out that my host or hostess is offering me a homemade soup. To me, that is the best welcome possible!

Serves 4 people

100 grams curly wheat or if you prefer, gluten free pasta
1 tablespoon salt
1 tablespoon coconut oil
1 carrot peeled and roughly chopped
2 small onions, chopped
½ tablespoon garam masala
200 grams yellow lentils, washed and then soaked for one hour before cooking time
2 litres vegan vegetable stock
2 tablespoons chopped fresh coriander

1) Place the pasta in lots of boiling water with a pinch of salt. Cook for approximately 8 minutes, till soft on the outside but slightly firm on the inside (al dente). Drain, set aside and keep warm.
2) Heat the coconut oil in a frying pan over a medium heat. Add the carrot and onions. Cook, while stirring the vegetables, till they are soft. Add the garam masala and cook one minute longer.
3) Add the rinsed lentils and stock to the pan and bring to a boil, then simmer, stirring occasionally for 30 – 40 minutes or until the lentils are cooked.
4) Puree the soup with a hand blender. Return the puree to a clean saucepan, add the pasta and cook over a low heat, stirring for 5 minutes or until the soup is hot.
5) Stir in the chopped coriander and serve immediately.

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