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Ingredients

  • 600g Carrots chopped
  • 140g Red lentils
  • 1L Vegetable stock
  • 1 Large red onion, sliced
  • 1 Tomato, skinned and chopped
  • 3 Cloves of garlic, crushed and finely chopped
  • 1 tsp Herbs de provence
  • Pinch of salt
  • A good grind of black pepper

Method

  • STEP 1
    Briefly sort through the lentils, removing any odd ones.
  • STEP 2
    Place all the ingredients into a large sauce pan, that has a lid, bring to the boil on the hob and allow it to boil for 10 minutes with the lid on. Stirring occasionally.
  • STEP 3
    Reduce the heat to the minimum and simmer for 15-20 minutes, until the lentils are thoroughly cooked and the liquid is cloudy.
  • STEP 4
    Remove from heat and allow to cool with the lid off for around 10 minutes to prevent any splashes from burning you.
  • STEP 5
    Blend the mixture in the pan with a hand blender or in batches in a jug blender.
  • STEP 6
    Serve with another grind of pepper on top and some warmed crusty bread.
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Overall rating

A star rating of 4.7 out of 5.3 ratings
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