• Vegetable peeler
• Measuring cup
• Measuring spoons
• Kitchen scale
• Cutting board & paring knife
• Small bowl
• Soup pot
• Wooden spoon
• Immersion blender, or regular blender
• 1 Tbs vegetable oil (sunflower or olive)
• 1 onion, diced coarsely
• 1 lb carrots, sliced
• ½ cup split red lentils
• 5 cups vegetable stock (you can make this with stock cubes & boiling water)
• 1 tsp ground coriander
• 3 Tbs chopped fresh parsley
• Salt & freshly ground black pepper
Optional accompaniments: crackers, croutons, or toast
1. Heat the oil in the soup pot on a medium burner and fry the onion until it is just starting to brown. Add the sliced carrots and fry gently for 4-5 minutes, stirring often, until they soften a bit.
2. Meanwhile, put the lentils in a bowl and cover with cold water. Pour off any bits that float. Tip lentils into a sieve and rinse under cold water.
3. Add the lentils, vegetable stock, and coriander to the pot and bring to a boil.
4. Lower the heat, cover with a lid, and leave to simmer gently for 30 minutes or until the lentils are cooked.
5. Add the chopped parsley, season with salt & pepper, and cook 5 minutes more.
6. Puree the soup with an immersion blender. If you only have a regular blender, allow the soup to cool slightly before transferring it to your blender container. You will probably have to do it in two batches. Hold the lid on firmly!
7. If the soup is very thick, add a little water and reheat gently.
8. Serve with crackers, croutons, or toast.
From: Cooking for your vegetarian kids, by Roz Denny (2000)