Lentil and carrot soup

Serves 4

INGREDIENTS

• 2 tablespoons vegetable oil
• 1 teaspoon garlic paste or 1 clove garlic, crushed
• 1 teaspoon bouillon powder
• 3-4 large carrots, peeled and diced (about 350g prepared weight)
• 165g dried red lentils
• 1 litre water (1,000ml)

METHOD

1. Heat the oil in a large pan, add the garlic, bouillon powder and carrots, and fry gently, stirring regularly, for 5 minutes.
2. Add the lentils and water and bring to the boil, stirring occasionally. 
3. Simmer for about 20 minutes until the lentils are soft.
4. Either serve the soup as it is, with chunks, or mash, sieve or blend to make a smooth soup or if serving it to a baby.