Carrot Sweet Potato and Lentil Soup

Soup. Its simple, comforting and perfect for all year round. My go to soup is this delicious carrot, sweet potato and lentil soup. The bit of cumin gives it a warming flavour and the lentils are a good source of protein to help keep you fuller for longer. It contains ingredients that, will more often than not, already be in your kitchen - its such a lovely little soup to quickly whip up when needed. 

Over the past 2 weeks, I have consumed quite a lot of it, due to the fact I got braces. As anyone who has ever had braces knows, which is surprisingly quite a lot of people, that they can be a pain (literally) to eat with for the first week or 2 - and Ive heard its worse when you get them tightened. Oh the joys! 

Im also pretty busy with college work as this week is mock exam week. Although I dont have exam, exam, exam, I only realised a few weeks ago how much I need to know. Also, me being me, forgot about a whole heap of homework I had to do during the holidays - woop fun times. So this soup has come in handy. Having a few servings worth in the fridge ready to heat up whenever I dont have time to prepare something else.

Of course sweet potato is making an appearance again, who doesnt love them? No seriously, is there anyone who doesnt actually like them? If there is, what, why and how?

Anyway onto the recipe...

Ingredients:

• 3 Large carrots 
• 1 Large sweet potato
• 1 Onion
• 2/3 cup Red split lentils
• 2 Garlic cloves
• Boiled water
• 1/2 tsp Mixed herbs
• 1/2 tsp Cumin
• 1/2 tsp Paprika 
• Salt and pepper 
• 1 tbsp oil 

Directions:

Serves 4/5

1. Firstly, peel the sweet potato and carrots and then dice them. Rinse the lentils under some water.

2. Add the oil of choice to a large pan on a medium heat. Chop the onion and crush the garlic, then add them to the pan. 

3. Once the onion has softened, add in the diced carrot, potato and then the rinsed lentils. Pour over some boiling water (enough to cover the ingredients).

4. Turn the heat up and bring to a boil. Add in the herbs, cumin, paprika, salt and pepper. Then cover with a lid.

5. Stirring occasionally, leave to boil for 20 minutes. If needed, add in extra water to make sure it doesnt all soak up.

6. After 20 minutes, check to see if the everything has soften, if so remove from heat and leave to stand for a few minutes. Then blend the soup.

7. If needed, return to the heat briefly and then serve.

Printable Recipe Card

It goes perfectly alongside a piece of crusty bread or, my brothers preference, a small bowl of chunky chips. 

You can store any leftovers in sealed tupperware in the fridge, Id say for no more than 4 days, and have it to hand throughout the week. Or you could freeze it, allow it to completely cool and then pour it into a zip top freezer bag, release any excess air and then place in the freezer. It can last up to around 2/3 months.

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