Carrot and Lentil Soup
Posted June 12, 2007 – 9:15 pm in: Soup, Vegetable
Ingredients:
- 1 tablespoon extra virgin olive oil
- 2 teaspoons anchovy paste
- 1 large onion, red or yellow, chopped
- 1/2 teaspoon salt
- 2 cloves of garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon dried chili flakes
- 1 pound of carrots, chopped into small pieces
- 1 tablespoon tomato paste
- 1 19 ounce tin of lentils, drained and rinsed
- 4 cups of vegetable or chicken stock
- 1 teaspoon freshly ground black pepper
- Chopped fresh basil and grated Parmesan cheese for garnish
Directions:
- In a large saucepan, heat olive oil and anchovy paste over medium heat.
- Add onion and salt and cook until onions are soft and translucent.
- Add chopped garlic and cook for 1 minute more.
- Add the oregano, chili flakes and carrots. Cook for 5 minutes, stirring regularly.
- Stir in the tomato paste, then add the lentils, the stock and black pepper. Stir, bring to a boil, reduce heat, cover and simmer until the carrots are soft, stirring periodically.
- Transfer in batches to a blender and process until smooth, or use an immersion blender.
- Serve garnished with basil, cheese and with garlic toast on the side.