Carrot and red lentil soup

Serve this warming, eye-healthy and budget-friendly soup with a dollop of yoghurt, a drizzle of extra virgin olive oil and some crusty bread. A perfect simple family meal.

Prep: 15 mins
Cook: 30 mins
Serves: 4

Ingredients:

• 2 tbsp vegetable oil
• 2 onions, diced
• 3 cloves garlic, sliced
• 250g carrots, sliced 1cm thick
• 160g red lentils, rinsed
• 1 litre vegetable stock
• 1 tsp cumin seeds, crushed in a pestle & mortar
• Fresh parsley to finish

Method:

1. Warm the oil over a medium heat and add the onions and carrots.
2. Cook for 8 minutes, stirring regularly, and then add the garlic.
3. Turn the heat down a touch and cook gently for another 3-4 minutes – don’t allow the garlic to burn.
4. Add the lentils, cumin seeds and stock.
5. Simmer for 15 minutes until the lentils are soft.
6. Sprinkle with chopped parsley and serve.