Carrot and lentil soup with toast

• Red split lentils200 g
• Carrots500 g
• Brown onions150 g
• Vegetable stock cubes2 cubes
• Sliced wholemeal bread400 g
• Butter30 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, ground cumin. Missing any? You can add them to your shop on the shopping list.

Usually contains: Celery, Gluten, Milk.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Chop the onion. Heat a tablespoon of oil in a large pan over a medium heat and cook the onion with a teaspoon of cumin for 5 minutes, until soft.150 g brown onions
2. Peel and roughly chop the carrots. Rinse the lentils in a sieve. Add both to the pan, crumble in the stock cubes and pour in 1.2 litres of boiling water. Bring to the boil, then simmer for 20 minutes until the carrots are completely soft and the lentils have broken down.200 g red split lentils500 g carrots2 cubes
3. Blend until smooth with a stick blender, or mash well with a potato masher for a chunkier soup. Season well with salt and pepper, and add a splash of water if it is too thick.
4. Toast the bread, spread with butter if you are using it, and serve alongside.400 g sliced wholemeal bread30 g butter

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