A pot of something good

Carrot & lentil soup for a quiet evening.

Prep 15 minutes · cook 35 minutes · serves 4

Ingredients

• 1 bunch carrots
• 250 g red lentils
• 1 loaf to serve

Method

• Wash and chop the carrots. Rinse the lentils.
• Soften carrots in a little pantry oil for 5 minutes, then add lentils and 1.2 litres of water or suitable stock.
• Simmer for 25–30 minutes until soft. Blend to your preferred texture.
• Season to taste and serve with bread. Check all purchased ingredient labels before cooking for someone with an allergy.

Make it yours

Use pumpkin or sweet potato instead of carrots. Oil, seasoning and stock are pantry extras; stock is optional.

Dietary information

Dietary claims awaiting verification of ingredients. Bread contains gluten in the preview recipe.

Comfort food, with everyday pantry ingredients doing the heavy lifting.

Pre-launch preview. Catalogue, prices, images and availability are illustrative; supplier and store details await confirmation. No payment collected.