A cleansing and fortifying soup for the winter, combining the immune boosting properties of garlic and rosemary with the nutritious content of the lentils and carrots (zinc, iron and carotenes). This recipe makes a large pot of soup - will feed 6 people at 2 sittings or you could freeze half for later.
500g/12oz/2 cups of red lentils
approx 9 or 10 cups of water
1 whole bulb of garlic, peeled and finely chopped
either a large sprig of fresh rosemary, finely chopped or two teaspoons of dried
4 medium carrots diced quite small
seasalt to taste
Place the lentils in a large saucepan and cover with the water - bring to the boil while preparing the other ingredients.
Reduce to a simmer and add the garlic, rosemary and carrots.
Cook for a further 20 minutes until everything is ready and add the salt.
500g/12oz/2 cups of red lentils
approx 9 or 10 cups of water
1 whole bulb of garlic, peeled and finely chopped
either a large sprig of fresh rosemary, finely chopped or two teaspoons of dried
4 medium carrots diced quite small
seasalt to taste
Place the lentils in a large saucepan and cover with the water - bring to the boil while preparing the other ingredients.
Reduce to a simmer and add the garlic, rosemary and carrots.
Cook for a further 20 minutes until everything is ready and add the salt.