Carrot & Lentil Soup


1 clove of garlic
1 x 300g tin of sliced carrots (in water)
1 tablespoon of vegetable oil
200g dried red lentils
1 vegetable stock cube
2-3 teaspoons of mixed herbs
Black pepper, to taste


  1. Peel and finely chop the garlic. Drain the sliced carrots.
  2. Heat the oil in a large saucepan over a medium heat, add the garlic and sliced carrots and gently fry for 5 minutes – or until softened. Stir regularly
  3. Mix the stock cube with 500mls of boiling water
  4. Add the lentils, stock, mixed herbs and another 500ml of boiling water to the saucepan. Season with black pepper (about half a teaspoon)
  5. Bring to the boil, stirring from time to time, and then reduce the heat to low and simmer for 20 minutes – or until the lentils are soft.
  6. Blend (with a blender, food processer or hand blander), mash (with a potato masher or fork), sieve or leave the soup as it is.
  7. Serve with bread or a crusty roll

* Any leftover soup can be kept in the fridge for 2 days or frozen, in freezer bags, for up to 3 months

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