Veganuary Recipe of the Month: Tasty carrot & lentil soup

We’re celebrating Veganuary at Chichester District Foodbank by bringing you this delicious, easy-to-make and affordable carrot and lentil soup!

It’s packed with immune-boosting ingredients like turmeric and carrots, making it a perfect pick-me-up during the colder months. We’ve also suggested simple swaps between fresh or tinned ingredients.

Ingredients

• 1 tbsp vegetable oil
• 1 onion, chopped
• 2 garlic cloves, minced
• For carrots:
  • Fresh: 500g carrots, peeled and diced
  • Tinned: 1 x 400g tin of carrots, drained
• For lentils:
  • Dried: 150g red lentils, rinsed
  • Tinned: 1 x 400g tin of lentils, drained and rinsed
• 750ml – 1 litre vegetable stock (1 stock cube)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• Juice of 1/2 a lemon (optional)
• Salt and pepper, to taste

Method

1. Prepare the base
   Heat the vegetable oil in a large saucepan over medium heat. Sauté the onion and garlic for 3 – 4 minutes until softened.
2. Add spices
   Stir in turmeric and cumin, cooking for 1 minute to release their flavours.
3. Add carrots and lentils
   • Fresh carrots and dried lentils: Add to the pan with 1 litre of vegetable stock.
   • Tinned carrots and tinned lentils: Add to the pan with 750ml of vegetable stock.
4. Simmer
   • Fresh + dried: Cook for 20 minutes until the carrots and lentils are soft.
   • Tinned + tinned: Cook for 10 minutes to heat through.
5. Blend the soup
   Use a hand blender to puree the soup until smooth or blend half for a chunkier texture.
6. Season and serve
   Stir in the lemon juice (if using) and season with salt and pepper to taste. Serve hot with a slice of bread or toast.

Enjoy this nourishing, warming soup for a healthy winter boost!

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