This is another of my favourite soup recipes, very warming, very filling, and very moorish. Best served with some good hunks of fresh wholemeal bread.

Serves 2

Ingredients:

• 1 onion (coarsely chopped)
• 1 carrot (coarsely grated)
• a small sprinkling of chilli flakes
• 250 grams (1 cup) split red lentils
• 750ml (3 cups) vegetable stock (~2 stock cubes to 750ml water)
• Salt & Pepper to taste

Method:

• Fry the chopped onion in a little oil/butter to soften until just turning golden.
• Add the spices, the carrot, hot stock, and lentils, and stir well.
• Put the lid on, and keep it on (otherwise you’ll need to add up to a litre more of water).
• Bring to the boil, and then reduce to a simmer for around 10-15 minutes.
• Nom.

Notes:

• Remove 1/4 – 1/2 of the soup from the pan, and process in a blender for a ‘creamier’ soup, before returning to the main pan and mixing through.
• Or chop up the onions and then carrots in a food processor (instead of manually cutting and grating), for a variation to the soup texture.