Ingredients

 › 2 small onions
 › 2 large carrots
 › ½ teaspoon of mixed herbs
 › Pinch of ground ginger
 › 225 g of red lentils
 › 2 low-salt stock cube dissolved in 1150 ml of boiling water

Directions

1.  Peel and chop the onions.
2.  Wash, peel and chop the carrots.
3.  Place the onions in a saucepan with a little water and cook gently for
about 5 minutes or until soft.
4.  Add the chopped carrots.
5.  Add the mixed herbs and a pinch of ground ginger.
6.  Remove from the heat and stir in the lentils, mixing well.
7.  Return to the heat, add the vegetable stock and simmer for 
25–30 minutes.
8.  Once cooked, liquidise the mixture with a hand blender or liquidiser.
9.  Return the blended soup to the saucepan and reheat without boiling.
10. Serve and enjoy.

Serves
6 adults

Preparation time
10 minutes

Cooking time
30 minutes

Utensils needed

Chopping board
Chopping knife
Vegetable peeler
Saucepan
Hand blender
Wooden spoon
Measuring jug