CARROTS

CARROT AND RED LENTIL SOUP WITH LEMON

A soothing comforting soup, with a hint of sweetness from the carrots, an earthy depth from the lentils and a subtle warming spicy note of cumin. A squeeze of lemon before serving gives it a lively kick. This soup can be frozen, without the lemon juice and parsley, for up to a month.

PREPARATION TIME: 20 minutes | COOKING TIME: 45 minutes | SERVES: 6

¼ cup (60 ml/2 fl oz) olive oil

2 medium onions, chopped

5 large carrots, scraped and chopped

2 medium celery stalks, diced

3 garlic cloves, crushed

2 teaspoons finely grated ginger (optional)

2 teaspoons ground cumin

sea salt flakes and freshly ground pepper

1½ cups (315 g/11 oz) red lentils, rinsed

9 cups (2.25 litres/76 fl oz) chicken stock

2 tablespoons finely chopped parsley

1 small lemon, for squeezing

Put the oil, onions, carrots and celery in a large pot over medium heat and gently cook with the lid on for 10 minutes, until the vegetables are soft. Add the garlic, ginger, if using, cumin, and season with salt and pepper. Cook gently until the mixture is aromatic and then add the lentils and the stock. Bring to the boil, reduce the heat and then simmer for about 30 minutes. Preferably using a blender, purée the mixture to your desired consistency – smooth or chunky. Just before serving, add a sprinkle of parsley and a generous squeeze of lemon juice to each bowl of soup.

TIPS Leave the ginger out if you prefer, but it does give the soup a tangy freshness and warm mellow sweetness.

The splash of lemon juice added just before serving brightens the soup, helping to balance the flavour.