Lentil Soup with Carrots | Quick & Healthy

Preparation

• 1
  Peel the onion, garlic, potatoes, and carrots. Finely dice the onion, press the garlic, and cut the potatoes and carrots into small cubes.

Cooking

• 1
  Heat 2 tablespoons of rapeseed oil in a large pot over medium heat. Add the diced onion and sauté until translucent for about 3–4 minutes.
• 2
  Add the pressed garlic and sauté for another 30–60 seconds.
• 3
  Add potatoes, carrots, bay leaves, red lentils, and 750 ml of water to the pot. Increase the heat and bring everything to a boil. Once boiling, reduce the heat and let the soup simmer uncovered for 15–20 minutes.
• 4
  Meanwhile, finely chop the fresh flat-leaf parsley.

Serving

• 1
  After cooking, remove the bay leaves. Transfer about one-third of the soup to a separate bowl. Puree the remaining soup in the pot until smooth with an immersion blender.
• 2
  Return the reserved soup to the pot and stir in the chopped parsley. Season with salt and pepper, divide into 3 servings, and serve.