Carrot, Feta and Lentil Soup

Charmaine Lu -
  • 2 tbsp olive oil
  • 3 onions, chopped
  • 5 chopped garlic cloves
  • 750g sliced carrots
  • 1 tbsp smoked paprika
  • 1 tbsp ground coriander
  • 1 tbsp fresh chopped thyme leaves
  • 300g red lentils
  • 3 cups veg stock
  • 2 x 400g tins of chickpeas
  • 150g crumbled feta
  • Heat up the oil in a large saucepan and fry the onions for 10 mins. Once golden, tip in the carrots and garlic, then stir in the spices, lentils and thyme leaves.
  • Pour over the stock and simmer - covered - for about 20 mins. Remove from the heat and blitz with a hand blender, so it’s mostly smooth but still with a bit of texture. Stir in the chickpeas and the liquid from the tins, then reheat the soup and serve with plenty of crumbled feta.
35 mins
6 serving