Ingredients: 25 g butter 450 g carrots, peeled and diced 1 medium onion, skinned and sliced 2 medium potatoes (about 250 g), peeled and diced 1 small red pepper, seeded and chopped 40 g red lentils 425 ml vegetable stock or water 1 bay leaf Directions:1. Melt the butter in a large saucepan and saute the onion for 2 to 3 minutes. 2. Add the carrots, potatoes and red pepper and saute for 3 minutes. Add the lentils and bay leaf and pour over 450 ml stock or boiling water and simmer covered for 30 minutes. 3. Remove the bay leaf and purée the vegetables and lentils with the stock to make a tasty puree. |