Red Lentil and Carrot Soup
Just a hearty, winter warmer soup for those chilly nights…
1 onion, peeled
1 carrot, peeled
3 large tomatoes
2 TB olive oil
1 cup red lentils
1 bay leaf
1000ml vegetable stock
salt and freshly ground black pepper
Use a sharp knife to dice the onions and carrots into very small dice. Cut the tomato into chunks.
Heat the olive oil in a large pan and gently fry the onions and carrots for 5-6 minutes until starting to soften. Add the tomatoes, lentils and bay leaf, then pour in the vegetable stock.
Bring to the boil, cover and simmer on moderate until the everything has cooked soft (taste-test).
Remove the pan from the heat and pick out the bay leaf. Use a hand blender to blitz the mixture to a smooth soup. Season with salt and freshly ground black pepper and serve.