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Carrot & lentil soup with feta

Two bowls of carrot & lentil soup with feta

Carrot & lentil soup with feta

Name: Carrot & lentil soup with feta
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 2 tbsp rapeseed oil; 3 onions chopped (420g); 5 garlic cloves chopped; 750g carrots sliced; 1 tbsp smoked paprika; 1 tbsp ground coriander; 1 tbsp thyme leaves; 300g red lentils; 1.3l boiling vegetable stock made with 2 tsp bouillon powder; 2 x 400g cans chickpeas; 150g feta crumbled

Sara Buenfeld

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Serves 6

Easy

Prep: 20 mins

Cook: 35 mins

A star rating of 4.3 out of 5.24 ratingsRate

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Pack lentils into a carrot soup for a filling, hearty lunch. As well as being rich in protein and fibre, lentils are a good source of B vitamins and iron

Freezable

Gluten-free

Low calorie

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp rapeseed oil
3 onions

chopped (420g)
5 garlic cloves

chopped
750g carrots

sliced
1 tbsp smoked paprika
1 tbsp ground coriander
1 tbsp thyme leaves
300g red lentils
1.3l boiling vegetable stock

made with 2 tsp bouillon powder
2 x 400g cans chickpeas
150g feta

crumbled

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Nutrition: Per serving

kcal454

low
fat13g
saturates4g
carbs53g
sugars12g
fibre14g

high
protein24g
salt1.5g

Method

step 1

Heat the oil in a large pan over a medium heat and fry the onions for 10 mins, stirring frequently until starting to turn golden. Add the garlic and carrots, and cook a few minutes more, then stir in the spices, thyme and lentils.
step 2

Pour in the stock, then cover and simmer for 20 mins until the lentils are pulpy and tender. Remove from the heat and roughly blitz using a hand blender – you don’t want it to be completely smooth. Stir in the chickpeas and the liquid from the cans, and reheat the soup. Serve two bowls straightaway, each topped with 25g of the crumbled feta. Leave the remaining soup to cool before keeping chilled for up to four days. Reheat in a pan over a low heat until piping hot, then scatter over 25g of the remaining feta for each portion.

Recipe from Good Food magazine, January 2023

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A star rating of 4.3 out of 5.24 ratings

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