carrot & lentil soup

feeds 2, ready in 40 mins

2 tsp Co-op olive oil
2 spring onions, chopped
1 clove garlic, crushed
½ tsp cumin seeds
250g Co-op British carrots, grated
75g Co-op dried red split lentils
600ml hot vegetable stock, made with 1 stock cube
Zest and juice of ½ lemon
Handful flat leaf parsley, chopped

Heat the oil in a large pan over a low heat and add the spring onion, garlic and cumin seeds. Fry for 2-3 mins, until soft and fragrant.

Add the carrot and cook for 5 mins, until slightly softened. Add the lentils and pour over the hot stock. Bring to the boil, then simmer for 20 mins, until the lentils are soft.

Blend or mash the soup and season well. Stir through the lemon zest and juice, scatter over the parsley, and serve sprinkled with some freshly ground black pepper.