Green Lentil and Carrot Soup
Ingredients
- 250g green lentils
- 3 medium Potatoes
- 4 medium size Carrots
- 1/2 peeled Onion
- 2 spoons Pinto’s Pride Vegetable Spoon Stock
- 1 can Mayor Polpa (tomato pulp)
- 1 tablespoon Lemon Juice
- 4 tablespoons chopped Parsley
- Start with 2 litres water and top it up as it cooks
- Salt & Pepper
- 4 Hanini Fresh Cheeselets
Rinse the lentils, no need to soak and place in a large pot together with peeled potatoes and carrots roughly chopped. Add the onion, the Mayor Polpa and the Spoon Stock. Top up with two litres of water. The vegetables need to be fully immersed so add more water if necessary. Bring to a boil and reduce the heat. Give it a stir and keep doing this from time to time to make sure the contents do not stick to the bottom of the pot. Keep adding water throughout the cooking time to keep the contents moist and make sure they do not dry up. Keep the soup simmering on low heat until the potatoes are fully cooked, about 45 minutes. Test one of the potatoes with a knife. When they are cooked, use a hand held blender on pulse setting and leave the soup in a textured consistency. If necessary, add more water. Add the lemon juice, salt and pepper. To serve garnish with a fresh goats cheese gibna. Garnish with more parsley and lemon zest.
Recipe by Leah Hogg