Mrs. Jackson Cooks

Life through food

Soup for lunch: honey roasted carrot and Italian lentil

on February 7, 2011

I have continued with making soups for lunches at work. It’s an easy option really. They can be done on the weekend and stuck in the fridge ready for lunches when needed, they aren’t complicated and they’re healthy and low in calories compared with salad or sandwich alternatives.

I found both these recipes courtesy of the foodpress round up and both are great, although neither said how many servings they made so it all went a bit mental with the Italian lentil especially. I’ll reduce the quantities accordingly though, so you don’t have to worry.

Here is the original for the carrot – it was originally maple roasted, but I’d run out of maple syrup and used honey instead:

And here is the original for the Italian lentil soup:

Of course, me being me, I couldn’t just follow a recipe – I adapted these according to what was in my fridge and what I like to eat! Which of course means the addition of chilli, but feel free to leave it out.

These are actually both vegetarian and vegan friendly, and if you left out the pasta from the lentil soup, they’d be gluten free and lactose free too. So basically, won’t hurt anyone, but are full of warmth, goodness and heartiness. January perfection.

Honey roasted carrot and ginger soup

Serves 4

  • 500-700g carrots, peeled and chopped into chunks (the original recipe suggests 1kg, which seems excessive. I used 500g but if you want it more carroty then up it a bit)
  • 1 onion, sliced into 8ths. I used a large one, but I don’t think it matters too much
  • Knob of ginger, peeled and sliced into matchsticks
  • 4 whole garlic gloves, peeled
  • 1 red chilli, finely chopped (optional)
  • 1.5 tbsp olive oil (or any oil you have)
  • 2 tbsp honey (or maple syrup)
  • salt & pepper
  • 800ml – 1litre chicken or vegetable stock
  • grated ginger & lemon juice (optional)
  1. Preheat the oven to 200 degrees celsius. Place the carrot, onion, garlic, ginger and chilli on a roasting tray. Drizzle with the oil, honey and seasoning and mix well to evenly cover. Ensure the veges are nicely spread out on the tray.
  2. Place in the oven and roast for about 40-50 minutes, turning occasionally to evenly cook. When they are well cooked with some brown spots, remove from the oven.
  3. Blend the veges to a puree, adding the stock as needed to form a soup consistency (rather than a puree consistency)
  4. If serving immediately, turn into a saucepan to heat through then serve in bowls with a squeeze of lemon and a smattering of grated ginger. If keeping for later, just turn into a container for fridge, but make sure it’s fully cooled before putting in the fridge
  5. Enjoy with some crusty bread.

Italian Lentil soup

Serves 4 (ish)

  • 1 tbsp olive oil (or other oil)
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery sticks, finely chopped
  • 3 garlic cloves, finely chopped or minced
  • 1 can chopped tomatoes
  • 80g lentils (I used a mix of white and green)
  • 50g small pasta (I used orzo but any small pasta will do)
  • 1 tsp dried thyme
  • 1litre chicken or vegetable stock
  • salt and pepper
  1. Heat the oil in a large saucepan on a medium heat. Add the onion, carrot, celery and garlic and saute (fry) until softened but not browned. This will take about 5-8 minutes.
  2. Add the tomatoes and stir until they break down a bit.
  3. Then add the lentils, stir again to coat in the mixture. Then add the thyme and seasoning. Mix again.
  4. Next add about half of the stock, bring to the boil and then reduce to a simmer and cover. Check occasionally and add more stock as needed.
  5. When the lentils are nearly done (translucent on the outside but opaque in the middle) add the pasta, with more stock and cook until both the lentils and pasta are cooked through.
  6. If it’s too thick, add more stock or water to achieve soup like consistency.
  7. Serve with rustic farmhouse bread and memories of holidays in Italy.

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