Carrot and lentil.
3-4 carrots, sliced
a small onion, diced
3 1/2 oz red lentils
3/4 pint vegetable stock made with a stock cube
bay leaf
tablespoon vegetable oil
Lightly fry the carrot, onion and bayleaf in the oil, add the washed lentils and the stock and cook, covered with a lid for about 15-20 minutes, until carrots and lentils cooked. If you have a blender you can then blend it, pour into a clean pan, reheat and serve.
You can also add coriander at the end if you like.