Carrot, Feta and Lentil Soup
- 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