Ingredients
2 Small (120g) Onions
2 (6g) Garlic Cloves or 2 Teaspoons Garlic Puree
2 Medium (320g) Carrots
2 (320g) Red Peppers
2 Tablespoons (20g) Vegetable Oil
2 Pints (1L) Water
2 (14g) Vegetable Stock Cubes (use reduced salt when possible)
18 Level Tablespoons (200g) Red Lentils
Method
Peel and chop the onion, garlic and carrots. De-seed and chop the pepper.
In a large saucepan, fry the onion, garlic and pepper in oil over a medium heat until soft.
Add the carrots, water, stock cubes and lentils and bring to the boil.
Simmer for around 45 minutes.
Serve hot.
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