A warming winter favourite, it’s full of all the good stuff. It’s nutritious, satiating and goes brilliantly with a side of buttery crusty bread.
I’m personally not the biggest soup fan, so for me to be willing to have soup is quite a big deal. There is always room for this one on our dining table during the colder months, it tastes rich and thick without any additional butter or cream.
What’s in it?
We’ve got yellow split peas which provide depth and texture, they give the entire soup its body, plus it adds the nutritious element.
The carrots provide sweetness and flavour, along with the garlic and rosemary, which lifts the entire bowl. The spring onions impart a subtle onion flavour and provide a beautiful garnish.
You can add cream into this to add more richness, but it honestly doesn’t need it.
It’s just one big bowl of comfort.
Spring Onion and Yellow Lentil Soup
- 200 g yellow split pea lentils
- 2 carrots
- 2 cloves of garlic
- 1 sprig of rosemary
- 1 tbsp extra virgin olive oil
- 2 spring onions
- 1 litre water to boil
- Vegetable stock cube of choice optional
- Boil your lentils and carrots on medium heat until softened in the water and stock, also add your rosemary to this broth. If the carrots are cooked through first just remove these and leave aside
- Once the lentils are boiled, blend with the remaining ingredients and enough liquid for your blender to get everything smooth. Keep your remaining liquid aside
- Return to the stove and add more broth if needed until your desired consistency