thegreekbite

Follow Me on Pinterest

March 19, 2011

Vegan, dairy free, Lentil Carrot Soup with Apple Almond Crumble


Lentil Carrot Soup
150g onion, finely diced
300g carrots, finely diced
150g red lentils
1 cube vegetable bullion
2 tsk fresh mint
2 spk apple cider vinegar
salt/cayenne pepper
1 L water

1. Bring first three ingredients to a boil and cook over medium for 20 minutes or so
2. Add last three ingredients and simmer for another 10 minutes
3. Remove from heat and, with a kitchen aid mixer, puree ingredients will smooth.
4. Top with apple almond crumble, recipe follows below

Apple Almond Crumble
70 g almonds, briefly chopped
3 spk fresh parsley
1 large sweet apple, finely diced
2 small cloves garlic, finely diced
1 spk olive oil
1 tsk fresh mint
salt/pepper

No comments:

Post a Comment