When the only fresh vegetables you have sitting in your fridge are a few carrots, you can still pull together a hearty and healthy meal with the help of some basic pantry items. Red lentils are an absolute necessity in the pantry (long shelf life, quick cooking time, versatile, great source of protein, fibre and micronutrients). This is a quick and easy soup, best served with crusty sourdough bread with butter.
You will need
- 1 tbsp olive oil
- 1 large onion finely chopped
- 1 heaped tsp minced garlic
- 1 heaped tsp minced ginger
- 3 large carrots chopped into 1cm cubes
- 1 cup red lentils well rinsed in cold water
- 500 mls vegetable stock plus
What you do
Fry the onion in the olive oil over a medium heat until soft and sweet. Add the garlic and ginger and fry for another 2 minutes, then stir in the carrots and lentils. Add the hot vegetable stock and bring to the boil, then simmer for 30 mins until the carrots and lentils are soft. Add more water if needed. We like to mash the soup at the end with a potato masher, then add some salt and pepper to taste.