Bacon, tomato and lentil soup

Taste tested by my boys, this is a really easy soup to warm you up on a rainy day.

splash vegetable or olive oil
2 - 4 slices bacon, chopped
1 onion, chopped
2 carrots, grated
1 tin chopped tomatoes
1 L salt reduced chicken stock
1 cup red lentils
Salt and pepper to taste
Greek yoghurt
Fresh parsley or coriander

Saute the bacon and onions in a large pot over a medium heat until the bacon is just cooked and onions clear.  Add grated carrot and cook until it softens, about 2 minutes.  Add tomatoes and stock, increase heat and bring to a simmer.  Reduce heat, add the lentils and allow to simmer for 20 minutes or so until the lentils are cooked and the soup has thickened.  Remove from heat and cool slightly before blending with a stick blender.  Return to the stove, season with salt and pepper and reheat when you're ready to serve with dollop of greek yoghurt and some fresh parsley or coriander. 

Cheesy carrots and Lentils (for babies!)

This is an Annabel Karmel recipe except it's not because I never have all the things she lists in the cupboard at the same time. Not to worry, it's yummy my way too.

1/4 onion (optional)
1/2 cup red lentils
2 carrots, sliced thinly
water or stock (salt free if you're using stock)

grated cheese

Saute the onion in a saucepan with some oil or butter till clear. Add the lentils and carrots and then cover with water or stock. You need about a centimetre of liquid a the top of the veges but you can just add more as it evaporates if needed. Let everything simmer for about 20 minutes or until the carrots are tender. Drain, reserving the cooking liquid. Use a stick blender to blend carrots & lentils with some of the cooking liquid. If you're doing this when it's still warm add grated cheese now and stir through.

Suitable for 6 months + and will freeze well!

In the original recipe, AK uses leek and tomatoes (deseeded tomatoes) so it makes more than this recipe. The amounts aren't that important, I usually use as many carrots as I have in the fridge and add more lentils if I have lots of carrots

Carrot & Coriander Soup

I had the girls round for lunch this afternoon and served this soup as a starter. It's pretty good as a light meal with some crusty bread too.

1/2 onion, chopped
2-3 shallots, chopped
1-2 cloves garlic
1T olive oil
ground coriander seeds (optional)
approx 500gm peeled, sliced carrots
1L stock (I used vege stock today, but chicken stock is yummy too if you're not catering for vegetarians)
bunch of fresh coriander
greek or natural yoghurt for serving

Chop onion, shallots and garlic in a food processor or chop finely with a knife.

Prepare carrots and set aside.

Heat oil in a big saucepan over med heat. Add onion, shallots and garlic and fry until they soften and the onion looks clear before adding dry coriander. Add carrots, fry for a few minutes and then pour stock over veges. Add hot water to cover if stock isn't enough. Stir and allow stock to simmer for 10 - 15 minutes. Cover with lid (or not, if you don't have one) and lower heat. Leave for another 15 minutes or until the carrots are tender. Turn off heat and allow to cool for about 20 mins before ladling into blender to puree. Add a handful of fresh coriander to blender jug before blending. Pulse until soup is pureed but still textured - it's not baby food!

Pour soup into a fresh saucepan to reheat to serving temperature. Serve with a dollop of greek or natural yoghurt and some chopped fresh coriander. Yum!