Australian
The Frugal Foodie
From
The Frugal Foodie
season
2
episode
8
Roasted Carrot & Red Lentil Soup
With
Steph De Sousa
SERVES
8
Ingredients
1kg baby carrots
1 onion, diced
1 tbsp crushed garlic
1 tbsp crushed ginger
2 cups red lentils
2 tbsp Moroccan seasoning
1.5L vegetable liquid stock
1 cup Greek-style natural yogurt
Juice of a lemon
Salt and pepper, to taste
Olive oil
Method
Cut your carrots into bite size pieces and pop into your air fryer with a little olive oil and a sprinkle of salt, and cook for 15 mins at 200°C.
In a saucepan with a little olive oil, cook your onion until soft. Add garlic, ginger, and red lentils, stir through and add Moroccan seasoning.
Stir for a minute and add stock.
Simmer for 20 mins until the lentils are soft.
Add in your roasted carrots. Add the zest and juice of a lemon.
Use your immersion blender to blend until smooth.
Serve with a dollop of Greek yoghurt.
If you have any stale bread, air fry into croutons.
Steph De Sousa
Steph De Sousa cooks as The Frugal Foodie, building recipes around what's already in the pantry and the produce nobody wants to throw out. Her style is straightforward and budget-aware without being austere: roast vegetable peelings, second-day rice, a freezer worked properly. She brings practical home rhythms to Savour and Wander.
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