| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Sainsbury’s, Sainsbury7 |
4 |
servings |
INGREDIENTS
| 125 |
g |
Red lentils; (4oz) |
| 1 |
|
Bay leaf |
| 300 |
ml |
Water; ( 1/2 pint) |
| 250 |
g |
Carrots; sliced (8oz) |
| 150 |
ml |
Orange juice; ( 1/4 pint) |
| 450 |
ml |
Vegetable stock; ( 3/4 pint) |
| 2 |
tb |
Chopped fresh coriander |
|
|
Salt and pepper |
INSTRUCTIONS
Place the lentils in a saucepan with the bay leaf and the water and
bring to the boil.
Reduce the heat, cover and simmer for about 20 minutes until the
lentils have softened.
Cook the carrots in the orange juice and stock until tender. Drain the
lentils if necessary and discard the bay leaf.
Place the lentils, the carrots and their cooking liquid in a blender
or food processor and puree until smooth.
Stir in the coriander and season to taste with salt and pepper.
Reheat the soup and serve with fresh bread.
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