FoodCoop Recipes
Lentil and Vegetable Soup with Crispy Carrot Topper
With a hint of curry, this tasty soup is a super-quick option
Cook
15 minutes
Serves
4
Ingredients
300g leftover potato and carrot curry
1 vegetable stock cube (from your storecupboard)
300g leftover cooked lentils
1 tbsp vegetable oil (from your storecupboard)
1 carrot, peeled into ribbons with a veg peeler
Pinch of curry powder
Chopped coriander, to garnish (optional)
Method
Put the leftover curry into a blender with 200ml cold water and blitz until smooth
Tip into a saucepan with an additional 500ml water and crumble over the stock cube
Season with black pepper and bring to a simmer
Add the lentils, reduce the heat and cook for 5 mins
While the soup is cooking, heat the oil in a small nonstick frying pan and cook the carrot ribbons a few at a time over a high heat, for 1-2 mins, until golden at the edges
Drain on kitchen paper
While still hot, toss with a pinch of curry powder
Divide the soup between bowls and top with the crispy carrot
Serve garnished with chopped coriander, if you like
