2 tbsp olive oil
1 onion, sliced
250g red lentils
1L hot vegetable stock
2 heaped tbsp miso
600g carrots, washed and roughly chopped
Salt and black pepper
Fresh parsley, chopped
- Heat the olive oil in a large saucepan over a medium heat. Add the onion and cook for 3-4 minutes, then add the lentils, stock and miso.
- Cook for 15 minutes on a simmer and then add the carrots. Cook for 10-12 minutes until the carrots are soft, then remove from the heat.
- Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste.
- Finish with some fresh parsley and a crack of black pepper. Serve with your favourite bread.
Per Serving: 381kcals, 10.3g fat (3.3g saturated), 59.3g carbs (12.5g sugars), 18.7g protein, 23.8g fibre, 1.227g sodium