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How to make Carrot and ginger soup with French style lentils

Yield = 4
Prep time: 0:10
Cook time: 1:35
Total time: 1:45

Ingredients

  • 6 large carrots, roughly chopped
  • 1/2 teaspoon fennel seeds
  • 1/4 cup (60ml) olive oil
  • 1 onion, chopped
  • 3 garlic cloves, thinly sliced
  • 2 celery stalks, chopped
  • 3cm piece ginger, grated
  • 3 thyme sprigs, leaves picked, plus extra sprigs to serve
  • 1.5L (6 cups) Massel vegetable liquid stock
  • 1 cup (200g) dried green Puy-style lentils (see notes)
  • Walnut bread (related recipe), to serve

Method

  • Step 1 Preheat the oven to 180°C and line a baking tray with baking paper.
  • Step 2 Place carrot, fennel and 2 tablespoons oil in a bowl, then season and toss. Tip onto tray and roast for 30 minutes or until tender.
  • Step 3 Heat the remaining 1 tablespoon oil in a large saucepan over medium heat. Add the onion and garlic, then cook, stirring, for 3-4 minutes until softened. Add the celery and cook for 3-4 minutes until softened. Add the ginger, thyme, stock and roasted carrot, then cook, stirring occasionally, for 25-30 minutes until liquid is slightly reduced. Transfer to a blender and whiz until smooth. Return the soup to the pan and set aside.
  • Step 4 Meanwhile, place the lentils and 2 1/2 cups (625ml) cold water in a saucepan. Bring to the boil, then reduce heat to low and cook for 30 minutes or until liquid is absorbed and lentils are tender.
  • Step 5 Stir the lentils through the soup and cook over medium heat for 2 minutes or until warmed through. Remove from heat.
  • Step 6 Garnish the soup with extra thyme sprigs and serve with warm chunks of walnut bread.