• 1 white onion, finely sliced • 3 garlic cloves, sliced • 2 carrots, scrubbed and diced • 85 grams red lentils • 1 litre of vegetable stock • Generous sprigs parsley, chopped plus a few extra leaves for decoration • Black pepper to taste
Saute onion for two mins in a little of the stock until they start to soften.
Add the garlic and carrots.
Pour in the remaining stock and stir in the lentils.
Cover the pan and cook over a medium heat for 15 mins until the lentils are tender.
Remove from the heat and stir in the parsley.
Ladle into bowls, and scatter with extra parsley leaves and some black pepper.