Carrot & Lentil Soup with Rosemary & Thyme
Recipe & Photography by Lisa Brooke
1kg carrots, peeled and chopped
Half bunch celery, stems and leaves washed and chopped
420g tinned lentils, drained and rinsed
420g tinned diced tomato
420g tinned cherry tomatoes
10g fresh rosemary
5g fresh thyme, finely chopped
1L salt reduced vegetable stock
1 tbs olive oil
Sea salt and white pepper to taste
In a large pot over medium to high heat, add olive oil, celery and carrot. Sauté until softened slightly.
Add tomatoes before covering with stock. Simmer, covered for 30 minutes.
Meanwhile, remove rosemary leaves from stalks, by pinching the top of the stalk and dragging towards the base. Add herbs and lentils to soup and simmer for a further 10 minutes before removing from the heat.
Blend with a bar mix until smooth.
Serve with cracked pepper and a dollop of Greek yogurt.