Very Simple Carrot and Lentil Soup

Serves 2

Ingredients

• 2 large carrots

• 750ml /¾ pint stock – chicken or vegetable

• 1 cup red lentils

• Optional garnish chopped herbs and yoghurt (1tbs) (I used fresh parsley and basil – chives are good too.)

Method

1. Peel and slice carrots horizontally – about 1cm thick

2. Bring stock to the boil in a saucepan

3. Add lentils and chopped carrots

4. Bring back to the boil and simmer for twenty minutes or until carrots can be pierced with a sharp knife easily

5. Take off the heat and whizz with a hand liquidizer until cream.

6. Swirl yoghurt on the top and sprinkle  with chopped herbs