Carrot and Lentil Soup

Another winter warmer. This soup is bulked out with split red lentils - a much healthier choice. The lemon livens it up and brings you a hint of summer warmth.

The recipe here has been adapted from this one at

http://eatlikeagirl.com/2007/08/08/carrot-coriander-lemon-soup/

The Recipe

200g carrots

50g split red lentils

1 spring onion

2 medium garlic cloves

1 vegetable stock

Handful of coriander

Juice of half a lemon

Milk (optional)

Method

Peel and slice the carrots, halve and slice the spring onion, chop the garlic roughly. Sauté these for fifteen to twenty minutes on a medium to low heat with a little sunflower oil. Then add the vegetable stock and lentils. Bring to the boil then let it simmer. Add milk if using; add as much as you'd like. Puree the soup. Taste. Add salt and pepper if necessary.  Before serving, squeeze some lemon juice on top and garnish with chopped fresh coriander.