Protein and fibre rich red split lentils go really well with the sweet potato and apple, and together they make a tasty and hearty soup. Warm and comforting, this is the perfect winter dish.
Summary
Prep: 10 minutes
Cooking: 25 minutes
Ages: Babies (8m+) to Teens
Difficulty: Easy peasy
Makes: 4 bowls
How long should I boil red lentils for?
Follow the instructions on your packet but most red split lentils need about 15-20 minutes of simmering in boiling water to cook through.
This recipe allows for 25 minutes to make sure all the ingredients are cooked and the flavours have combined nicely.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and chopped
- 1 medium sweet potato, peeled and chopped
- 1 apple, peeled and chopped
- 150 grams dried red split lentils
- 1½ litres of vegetable stock
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Saute the onion, carrots, sweet potato and apple for 5 minutes, or until soft.
- Stir in the red lentils, cover with vegetable stock and simmer for 25 minutes.
- Check that the lentils and vegetables are cooked through, then puree the soup in your food processor or with a handheld immersion blender.
- Serve and garnish with your chosen toppings. You could add a spoonful of yogurt, chopped coriander leaves or pumpkin seeds and enjoy with a slice of warm bread.
Apple carrot and lentil soup – our step by step guide:
Sautee your vegetables
In a large saucepan add your olive oil and set to a medium heat.
Add in your carrot, sweet potato, onion and apple pieces and stir.
Let them sweat for about 5 minutes.
Add in your red lentils and stock
Stir in your red lentils. Add your vegetable stock and bring the mixture to the boil.
Let it simmer for about 25 minutes or until the lentils are cooked through.
Blend into a smooth soup
Puree the mixture into a soup, either using a handheld immersion blender or in batches in your food processor.
Enjoy this delicious apple carrot and lentil soup!
Apple carrot and lentil soup
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced
- 2 carrots peeled and chopped
- 1 sweet potato peeled and chopped
- 1 apple peeled and chopped
- 150 grams dried red split lentils
- 1½ litres vegetable stock
Instructions
-
Heat the olive oil in a large saucepan over medium heat.
-
Saute the onion, carrots, sweet potato and apple for 5 minutes, or until soft.
-
Stir in the red lentils, cover with vegetable stock and simmer for 25 minutes.
-
Check that the lentils and vegetables are cooked through, then puree the soup in your food processor or with a handheld immersion blender.
-
Serve and garnish with your chosen toppings. You could add a spoonful of yogurt, chopped coriander leaves or pumpkin seeds and enjoy with a slice of warm bread.
