Carrot and Lentil Soup

wonderful soup, low fat, easy and cheap. Good for heating up on those cold winter nights, or as I do cook double in advance, freeze in single portions then take to work for lunch.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1⁄2 lb red lentil
• 2  pints  chicken stock or 2  pints  vegetable stock or 2  pints water
• 1⁄2 large onion, chopped
• 3  garlic cloves, chopped
• 1 1⁄2 teaspoons ground cumin
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon paprika
• 1  bay leaf
• 3  medium carrots
• 1  small  sweet red pepper
• 1  red onion, thinly sliced
• 2  tablespoons  chopped fresh coriander
• 1 -2  tablespoon fresh lemon juice
• 1⁄4 teaspoon black pepper

Directions

1. In a large saucepan set over high heat, bring lentils and stock/water to a boil.
2. Skim off froth.
3. Stir in chopped onion, garlic, seasonings and bay leaf. Reduce heat to medium-low. Simmer, covered.
4. Dice carrots and red pepper. Stir into soup.
5. Continue simmering, covered, until carrots are very tender, about 15 minutes. Lentils in soup will need a total of about 20 minutes to cook.
6. Stir in red onion, coriander, lemon juice and pepper.
7. Remove bay leaf. Liquidise if required.
8. Serve immediately or refrigerate, covered, up to 3 days or freeze.