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Lentil and olive oil soup
Ingredients
* 500 g (17 oz) cooked lentils
* 2 carrots
* 1 large onion
* 2 cloves of garlic
* Extra-virgin olive oil
* 1 litre (34 US fl oz) vegetable stock
* Salt and pepper
* 1 teaspoonful of curry powder
* Croutons
4 SERVES
30 MIN
EASY
Step by Step
Gently fry the chopped onion and garlic and the finely chopped carrots in a saucepan with a good dash of olive oil for 10 minutes. Add the lentils and vegetable stock. Simmer for a couple of minutes and then blend well to produce a smooth soup. Add salt and pepper to taste.Make sure there is plenty of liquid, because lentils tend to soak up water and you could end up with a soup that is too thick.
Finish off with a pinch of curry powder and a handful of croutons.
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