Steps to Prepare Super Quick Homemade Self-isolation Carrot & Lentil Soup

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Before you jump to Self-isolation Carrot & Lentil Soup recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Dollars.

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You may prefer cooking with your oven, but using a microwave instead will cost you much less money. If you find out it will require 75% more energy to cook in the oven, chances are you'll look for more ways to use the microwave. Countertop appliances will certainly boil water as well as steam vegetables more quickly than your stove, and use a lot less electricity. You might think that you save energy by washing your dishes by hand, but that is certainly not true. A dishwasher is particularly efficient when it's full before a cycle is started. Save even more money by air drying or cool drying your dishes rather than heat drying them.

From the above it should be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is pretty uncomplicated to live green, all things considered. It's about being practical, most of the time.

We hope you got insight from reading it, now let's go back to self-isolation carrot & lentil soup recipe. To make self-isolation carrot & lentil soup you need 7 ingredients and 8 steps. Here is how you do it.

The ingredients needed to prepare Self-isolation Carrot & Lentil Soup:

1. You need 1 tbsp of Oil.
2. Get 2 of Onions, chopped.
3. You need 3 of large Carrots, diced.
4. Use 1 handful of Red Lentils.
5. Use 1 tsp of Dried Rosemary.
6. You need 1 litre of Chicken Stock. I used fresh stock from last night’s roast chicken but a good stock cube would suffice. Vegetable stock could be substituted.
7. Take of Salt and pepper.

Instructions to make Self-isolation Carrot & Lentil Soup:

1. Heat the oil in a stock pot or large saucepan..
2. Add the onions and fry gently for 3-5 minutes, until softened. Only stir if essential to avoid sticking..
3. Add the carrots, lentils and stock. Stir thoroughly and bring to the boil..
4. Simmer for 20 minutes, stirring occasionally..
5. Stir in the dried rosemary and continue to simmer for a further 5 minutes..
6. Taste and then season as you wish. If you’ve used a stock cube, salt is probably unnecessary..
7. Whizz in blender..
8. Serve piping hot with granary bread or a crusty roll..

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