Ingredients
5ml / 1 Teaspoon Oil
5ml / 1 Teaspoon Oil
5ml / 1 Teaspoon Oil
1 Small Onion
5ml / 1 Teaspoon Oil
5ml / 1 Teaspoon Oil
1 Medium Carrot
5ml / 1 Teaspoon Oil
50g / 4 Tablespoons Red Lentils
50g / 4 Tablespoons Red Lentils
50g / 4 Tablespoons Red Lentils
50g / 4 Tablespoons Red Lentils
450ml Water
50g / 4 Tablespoons Red Lentils
Parsley (Optional)
Parsley (Optional)
50g / 4 Tablespoons Red Lentils
Parsley (Optional)
Pepper
Pepper
Pepper
Cooking Instructions
- Heat the oil in a saucepan
- Peel and chop the onion and carrot
- Add the onion and carrot and fry on a low heat until softened (takes about three minutes)
- Add all the other ingredients
- Put a lid on the pan and turn up the heat
- Simmer gently for about 35 minutes / until lentils are soft
- Stir occasionally and add a little water if required
- For a smoother soup, whisk in a blender or through a sieve.
- Sprinkle soup with chopped parsley and pepper to taste before serving with whole-meal, brown, or malted grain bread or roll