Lentil and carrot soup

Ingredients

For 6 portions. Tick items as you go — nothing is changed for anyone else.

• 250 g red split lentils
• 4 medium carrots, peeled and diced
• 1 large onion, chopped
• 2 cloves garlic cloves, crushed
• 1 tsp ground cumin
• 1.5 l vegetable stock
• 1 tbsp rapeseed oil
• 1 tbsp lemon juice
• 1 handful fresh parsley, chopped, to serve

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Heat the oil in a large saucepan and gently fry the onion for 5 minutes until soft.
2. 2Step 2. Add the garlic and cumin and cook for 1 minute, stirring.
3. 3Step 3. Add the carrots, lentils and stock, then bring to the boil.
4. 4Step 4. Reduce the heat and simmer for 20–25 minutes until the lentils and carrots are tender.
5. 5Step 5. Blend until smooth, or leave chunky if you prefer.
6. 6Step 6. Stir through the lemon juice and season to taste.
7. 7Step 7. Cool portions not eaten straight away, then divide into containers to chill or freeze.
8. 8Step 8. Reheat until piping hot and scatter with fresh parsley before serving.

Allergens for your selection

• Contains: Celery

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.