HELEN QUICK RECIPES
CARROT AND LENTIL SOUP | JAMIE OLIVER SOUP RECIPES
Total Time 35 minutes
Yield 4 (1.2 litres)
Number Of Ingredients 5
Steps:
- Peel and finely chop the garlic, then peel and dice the carrots.
- Heat the oil in a large pan on a medium heat, add the garlic, carrots and bouillon powder (see below), then fry gently for 5 minutes, or until softened, stirring regularly.
- Add the lentils, then pour in 1 litre of water and bring to the boil, stirring occasionally.
- Reduce the heat to low and simmer for about 20 minutes, or until the lentils are soft. Sieve, blend, mash or leave the soup as is, then serve. For more information on stages of complementary feeding, click here.
Nutrition Facts : Calories 0 calories, FatContent 0 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 0 g protein, CarbohydrateContent 0 g carbohydrate, SugarContent 0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
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