Carrot and Coriander Soup
1 tablespoon olive oil
1 brown onion
1 yellow bell pepper
3 large carrots
1 cube/teaspoon chicken stock (but you could leave this out of course)
1/2 cup red lentils
1 teaspoon ground coriander (though if you have fresh it would probably be better)
salt and pepper to taste
Heat the oil in a medium pot and chop the onion up roughly into smallish pieces. Throw it into the point and give it a stir. Meanwhile, chop up the pepper and add that to the pot. Turn the heat down a little and stir occasionly while you chop your carrots.
Throw the carrots in on top, crumble the chicken stock into the pot, add the lentils and the coriander. Now cover with water and bring to the boil.
Turn the heat down and simmer until the lentils are cooked or just until you feel like getting up and tending to the pot again. Ad breaks are good for this. When the lentils are soft and the carrot cooked take the pot from the stove and get out your stick-blender (if you have one, or pour it into a processor, but that makes so many more dishes). Blend the soup up until it is as smooth or lumpy as you like. Season with salt and pepper and you are done! Now you can continue to wallow on the couch or in front of the fire and enjoy a healthy dose of vegetables while you are at it!