in Soup Recipes

Carrot and lentil soup with crispy croutons

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Ingredients for 2 servings:

  • 1 onion(s)
  • 1 garlic clove(s)
  • 200 g carrot(s)
  • 1 tsp oil
  • 50 g lentils, red
  • 500 ml broth
  • Salt
  • Pepper, freshly ground
  • 1 sprig(s) of thyme
  • 2 slices of bread (crispbread)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Great crispbread snack

Peel and chop the onion and garlic. Peel, wash, and dice the carrots. Heat the oil in a saucepan. Sauté the diced onion and garlic. Wash the lentils and add them to the pan. Add the broth and simmer for about 25 minutes. After 10 minutes, add the carrots and continue simmering. Purée the soup with a hand blender. Season with salt, pepper, and thyme. Break the crispbread into small pieces. Ladle the soup into a bowl. Serve with crispbread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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