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lentil and carrot soup

Lentil soup is always soothing and sustaining, and this is a particularly delicious recipe for this favourite. If you have a pressure cooker, you can speed up the cooking time by cooking at high pressure, after the lentils and stock or water have been added, for 5 minutes.

serves 4

2 onions, chopped

2 carrots, sliced

225g/8oz/heaping 1 cup red lentils

1 litre/35fl oz/4¹/₂ cups vegetable stock or water

2 garlic cloves

salt and freshly ground black pepper

Put the onion into a non-stick pan, cover and cook gently for about 7 minutes, until the onion is tender and lightly browned, stirring from time to time. Add the carrot, lentils and the stock or water, bring to the boil, then reduce the heat, cover and leave to boil gently for 20 minutes, stirring occasionally, until the lentils are pale golden and soft. Put in a food processor or blender with the garlic and whiz until smooth. Return to the saucepan and simmer gently for 3–4 minutes to cook the garlic. Season with salt and freshly ground black pepper.