Curtains shut, lamps on, cat curled up beside you, whilst you dunk crusty bread into a bowl of really delicious soup.
Autumn is here!
Carrot, Spinach & Lentil Soup
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
5 carrots, grated
4 cups vegetable stock
1 cup lentils
juice of ½ a lime
salt & freshly ground black pepper
Saute the onion and garlic in the olive oil, until softened. Add the grated carrot and cook for a few minutes. Add the spinach and let it wilt. Next add the vegetable stock and the lentils. Stir well. Cook over a medium heat for 30 minutes before blending to a smooth consistency. Add the lime juice and season. Sprinkle each serving with a little cayenne pepper to spice things up.
I am entering this thick autumn soup into this month's No Croutons Required challenge.
Lisa is hosting this month and would like us to make a hearty vegetarian soup that will warm the body and satisfy a hungry tummy.
If you would like to enter a hearty vegetarian soup into the challenge, then post your entry and email Lisa at email@example.com by the 20th of October.