Carrot & coriander soup
- 125g red lentils
- 1 bay leaf
- 300ml water
- 250g carrots, diced
- 150ml fresh orange juice
- 500ml vegetable stock
- 2 tbsp fresh coriander
- Salt and black pepper to taste
Place the lentils in a saucepan with the water and bay leaf, and bring to the boil.
Reduce the heat, cover and simmer for 20 minutes until the lentils have softened.
Cook the carrots in the orange juice and vegetable stock until tender.
Remove the bay leaf from the lentils, then add the lentils to the carrots.
Place into a blender and blend till smooth. Add two tablespoons of fresh coriander season, to taste.
Reheat the soup as required and serve with fresh crusty bread.