Gluten Free Carrot and Lentil Soup in 10 Easy Steps

Are you looking for a meal which is quick, filling, vegetarian, gluten free, dairy free, and hassle free? This soup is exactly what you're looking for. It takes just a few minutes to prepare, and then can be left to cook by itself while you go and get on with something more important. Here's a picture style recipe in glorious technicolour, to ensure this recipe is not only almost allergy-proof, but almost fool-proof as well.

Carrot and Lentil Soup

You'll need...

5 carrots

1 cup of lentils

1 tablespoon of caramelised red onions from a jar - you can buy this in places like Costco)

1250ml water (approx)

5 tablespoons of coconut cream (you can use coconut milk instead for a thinner soup, or more coconut cream for increased flavour and viscosity)

1 tsp/1 cube vegetable stock

Paprika or other spice

Salt and pepper

1. Peel carrots.

2. Chop carrots roughly.

3. Put the chopped carrots and the lentils in a medium sized sauce pan.

4.  Add everything else and give it a stir. No, it won't look attractive at this point but stick with it.

5. Bring to the boil and simmer over a low heat until the carrot chunks are cooked all the way through and the lentils have gone nice and fluffy. Stir every so often to make sure the lentils don't stick to the bottom. Cooking time will vary depending on how big you cut your carrot chunks, but will be at least 20 minutes.

6. Blend using a stick blender or a blending jug or a food processor or anything you can get your hands on.

7. Add 5 tablespoons of coconut cream or milk. 

8. Stir to combine and ensure it's heated through thoroughly. Adjust the consistency to your preference; taste and season as necessary.

9. Optional step: toast some seeds in a frying pan. Here I've got pumpkin seeds, sunflower seeds and pine nuts in (probably a little too much) extra virgin olive oil.

10. Serve with the toasted seeds on top and a crusty bread roll (gluten free if necessary). 

Or, if you don't need it to be vegan or vegetarian, you could add some crispy bacon bits as well.

Et voila, soup is served. {Trying very hard to refrain from soup related puns at this point}.

This can be frozen and kept for up to 3 months, and is a useful thing to have in the freezer in case someone with Dietary Needs pops round for lunch.

Souper!

-Rachel