Serves: 2
Ingredients
- 1 tbsp Olive Oil
- 1 Large clove garlic, Peeled and sliced
- 1 tsp Ground cumin
- 1/4 tsp Ground corriander
- 125 g Carrots, Scrubbed and sliced
- 100 g Red lentils
- 450 ml Vegetable stock
- 2 Rashers bacon (optional), Chopped small and briskly fried until crisp
- Sea salt & freshly ground black pepper
- A few leaves of parsley
Method
- Heat the oil in a medium-sized, heavy pan and add the garlic, cumin and coriander. Stir and cook for a minute or two, taking great care that it does not burn
- Add the carrots and continue to cook gently for a further 5 minutes
- Add the lentils and the stock, bring to the boil, cover and simmer for 35–40 minutes or until the carrots are quite cooked
- Purée in a processor or liquidiser and adjust the seasoning to taste
- To serve, reheat, add lemon juice to taste and sprinkle with the bacon bits or chopped parsley
