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Thursday, February 7, 2019

Carrot, Red Lentil and Thyme Soup with Tortilla Croutons

For the soup
1 onion
3 medium carrots
1 c dried red lentils
1 clove garlic
2 tsp dried thyme or 2 fresh sprigs
2 pints vegetable stock
Salt and pepper to season
1 tbsp olive oil
2 T butter

Heat the oil and butter together in a large saucepan. Peel and roughly dice the onion and carrots and add them to the pan.
Crush the garlic and add to the pan along with the thyme. Cover with a lid and allow to sweat over a low heat, stirring occasionally to prevent sticking, for 10 minutes until the carrots are just beginning to soften.
Rinse the lentils under cold water and add to the pan along with the vegetable stock.
Cover and leave to simmer for 15-20 minutes until the carrots have softened and the lentils have become soft and mushy. (If using fresh thyme sprigs, remove them at this point).
Blitz the soup either with a hand blender or in a liquidiser until thick and smooth.
Season to taste with salt and pepper and serve with the tortilla croutons and a drizzle of cream.
Serves 3 – 4 depending on appetite.

For the croutons
1 flour tortilla
1 tsp olive oil
1 tsp dried thyme
Pinch of salt

Brush the tortilla with the olive oil and sprinkle over the dried thyme and a pinch of salt.
Cut into 1-2 cm squares and place on a baking tray.
Bake in the oven at 200oC for 3-4 minutes until crisp and golden.

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