Spicy Carrot and Lentil Soup

A quick and easy soup for chilly evenings or in a flask for lunch. E.

For two people


A little vegetable oil (olive or rapeseed)

1 onion, finely diced

2 large carrots, grated

25 g red lentils

1 tsp curry powder

1 dsp peanut butter (optional, this gives a creamy flavour)

400 ml vegetable stock

black pepper


  1. Saute the onion in the vegetable oil.
  2. Add the curry powder and carrots and stir for 1 minute.
  3. Add the vegetable stock and red lentils.
  4. Bring quickly to the boil then simmer for 20 minutes.
  5. Stir in the peanut butter and a little black pepper.
  6. Serve immediately with wholemeal bread or G’s Cheese and Bacon pinwheel buns.

You could also add a tin of tomatoes and/or a handful of spinach leaves.


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