Lentil, Carrot and Ginger Soup

serves 2-4


  • 1 onion, diced
  • 450g (1lb) carrots, diced
  • thumb sized piece ginger, finely diced
  • 110g (4oz) red split lentils, rinsed and drained
  • 1x400g tin chopped tomatoes
  • 860ml (11/2pts) stock
  • salt and pepper

To make this soup even quicker and easier to prepare I like to chop the vegetables in a food processor until finely diced.

1 Place all the ingredients except the seasoning in a pan, bring to the boil and then simmer for 15-20 minutes or until the lentils are soft and starting to disintegrate.

2 Process the soup until smooth and creamy  and season with salt and pepper before serving.