Carrot, Lentil and Lemon Soup


  • 25g butter
  • 1 tbsp vegetable oil
  • 1 leek, halved and sliced
  • 300g carrots, peeled and sliced
  • Juice and zest of half a lemon
  • 1 litre vegetable stock or light chicken stock
  • 100g split red lentils
  • A handful of coriander
  • Sea salt


  1. Melt the butter in a saucepan over a low heat and add the oil. Gently saute the leek, carrots and lemon zest in the butter and oil for 15-20 minutes or until soft.
  2. Add the stock and lentils, bring to the boil and simmer for 15 minutes.
  3. Add half the coriander. Puree, then season with sea salt and add the lemon juice to taste. Serve with a final sprinkling of coriander.
Serves 4

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