Ingredients
- 2 tablespoon Australian extra virgin olive oil
- 1 onion, roughly chopped
- 1 garlic clove, chopped
- 1 celery stalk, roughly chopped
- 500g carrots, peeled and roughly chopped
- 75g red lentils
- 500ml fresh chicken stock (or water)
- Salt and pepper to taste
Method
- Heat the oil in a large saucepan over a medium heat.
- Add the onions, garlic, celery and carrot, give a good stir and then reduce the heat, cover the pan and leave to sweat for about 10 minutes, stirring once or twice.
- When the onions start to soften, add lentils, pouring on stock or water. Make sure it covers the veg, otherwise add a splash more. Bring to the boil, reduce the heat, cover and simmer for 15-20 minutes until all the veg are soft.
- Puree the soup in a blender, or using a handheld stick blender.
- Add seasoning if desired. Reheat if necessary and serve with croutons and grated cheese.
Credit: River Cottage Baby and Toddler Cookbook.
