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.
Lentils for me - any veg I have available (cooked leftovers and uncooked), certainly carrots and onions and a potato or two with red lentils; I add bacon or ham bits or ham bone to improve the stock, cook for about 20 - 30 minutes then liquidise. Scrummy and a quick lunch on a cold day!
Sorry to "butt in" on your conversation - why not try what I do - especially in these days of tighter budgeting !!
1) Sunday, cook a lovely traditional roast chicken dinner. (With all the trimmings - of course !)
2) Monday, boil a nice big gammon joint.
(Does dinner & sandwiches too !)
3) Tuesday, make a chicken, ham & leek pie.
(Cheat -use Campbell's soup & Jus-roll pastry !)
4) Wednesday, do a big pot of soup - with the leftovers !!
(I use split red lentils to thicken it up - it's delicious !!)