Carrot & Red Lentil Soup

Method

1. 1Peel and thinly slice the carrots. Chop the onion and garlic. Rinse the dry red lentils in a sieve.
2. 2Warm the oil in a large saucepan over medium heat. Soften the onion for 5 minutes without browning. Add the garlic and stir for 30 seconds.
3. 3Add the carrots, lentils, water, salt and pepper. Bring to a boil, then reduce the heat and simmer with the lid slightly ajar for 20–25 minutes, until both carrots and lentils are soft. Stir occasionally and add water if it becomes too thick.
4. 4Remove from the heat. Blend carefully with a stick blender, keeping its head submerged to avoid hot splashes. Stir in the lemon juice. Taste and adjust the seasoning; serve hot.