Blended Carrot and Red Lentil Soup
I use Red lentil & carrot soup By Sara Buenfel, but I swap and add a few extra ingredients
You'll notice that I always use vegan block. It gives food that top quality restaurant taste. and I also wouldn't be without tamari or nutritional yeast flakes.
Ingredients
1 white onion, finely sliced red onion
2 tsp olive oil - I use 10g organic Vegan Block
3 garlic cloves, sliced
2 carrots, scrubbed and diced
85g red lentils
1dsp spoon organic Japanese tamari
1 vegetable stock cube, crumbled – 1tbsp home-made nutritional yeast stock powder
generous sprigs parsley, chopped (about 2 tbsp)
Nutritional yeast flakes
Method
STEP 1
Put the kettle on to boil while you finely slice the onion. Heat the vegan block in a medium pan, add the onion garlic and diced carrots. place lid on pan and gently sweat over low heat for 5 to 10 minutes.
STEP 2
Pour in 1 litre of the boiling water from the kettle, stir in the lentils and stock cube, then cover the pan and cook over a medium heat for 15 mins until the lentils are tender. Transfer to Vitamix blender and blend
Ladle into bowls, and stir in parsley leaves and sprinkle nutritional yeast flakes over and dsp spoon Oatly Greek Style Natural Yogurt.
