Pasta, carrot and lentil soup
This easy-to-make vegetarian soup is made with lentils for extra protein, suitable from 9 months
- 1 tbsp olive oil
- 1 tbsp chive, chopped
- 600ml very low salt chicken or vegetable stock
- 600ml boiling water
- 1 whole onion, chopped
- 2 cloves garlic
- 200g carrot, sliced
- 2 sticks celery, sliced
- 230g red lentil
- 150g wholewheat pasta
- 150ml natural fromage frais
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Method
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Step 1
Fry onion, garlic, carrot and celery in a large pan until soft.
-
Step 2
Add lentils, stock and boiling water. Bring back to boil and simmer for 20 mins then remove pan from heat and allow to cool for 10 minutes.
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Step 3
Blend soup until smooth. Return to pan, add cooked pasta and simmer for 5 minutes until hot.
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Step 4
Remove from heat and stir in fromage frais before serving.
- Add extra stock or water if the consistency seems too thick.
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