Lentil and Carrot Soup

Serves 3

Ingredients:
1 tbsp vegetable oil
1 large carrot, sliced
1 medium onion, chopped
2 cloves garlic, crushed
1 tsp turmeric
120g red lentils
1 litre vegetable stock

Directions:
Heat the oil in a large saucepan and add the onion. Fry over a medium heat for 5 minutes. Add the garlic, turmeric and carrot. Fry for a further 2 minutes. Add the lentils and stock and bring to the boil. Turn down the heat, cover the pan and simmer for 20-30 minutes. Blend the soup until smooth. Heat through before serving.