Carrot and Lentil Soup with Feta
Per serving
Add lentils to a carrot soup for a hearty, nutritious meal. Lentils are rich in protein, fiber, B‑vitamins and iron.
Ingredients
6 serv.Step-by-step instructions
- 1
Heat the oil in a large pot over medium heat and sauté the onion for 10 minutes, stirring frequently, until it begins to turn golden. Add the garlic and carrot, cook for a few more minutes, then add the spices, thyme leaves, and red lentils.
- 2
Pour in the boiling vegetable broth, cover with a lid and simmer for 20 minutes, until the lentils become soft and fluffy. Remove from heat and coarsely blend with a hand blender – do not make it completely smooth. Add the canned chickpeas and the liquid from the cans, and reheat the soup. Serve immediately two portions, each sprinkled with 25 g of crumbled feta. Let the remaining soup cool, then store in the refrigerator for up to four days. Reheat in a pot over low heat until very hot, and before serving sprinkle each portion with an additional 25 g of leftover feta.
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App