Carrot and Lentil Broth

Adapted from a Good Food recipe. Particularly good with a fried egg on top, the yolk broken into the broth. Serves 2.

Fry 1/2 onion, diced, and 2 medium carrots, diced, in a little oil until the onion starts to turn translucent. Add 1/2 400g can chopped tomatoes, 1 pint vegetable stock, 1 tsp garlic powder, 1 tsp thyme, two bay leaves and 1/3 cup puy lentils, rinsed. Bring to the boil and cook on a medium for 10-15 minutes, stirring occasionally, or until the carrot is beginning to soften. Add 4 mushrooms, quartered, and a handful of broccoli florets cut into bite-sized pieces, and cook for another 10 minutes, until the broccoli is soft. Add a dash of soy sauce to taste. Serve with bread.

Variations:

  • Instead of garlic powder, use one or two cloves of garlic, thinly sliced; cook them with the onion
  • Any kind of lentil will work in this recipe
  • Other root vegetables can be prepared and cooked with the carrot; other soft vegetables can be cooked with the mushrooms and broccoli. The original recipe used cabbage.
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One thought on “Carrot and Lentil Broth

  1. This looks good and healthy. I may need some recipes like this to attend to my health and weight when I get back from holiday…
    Love M.

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