Carrot, Vital Veg, Organic vegetables, Aberdeenshire, recipe

Carrot and Lentil Soup

The proportions are not important and you can alter them as you wish:
2 carrots – chopped finely
2 onions – chopped finely
1 clove garlic – chopped finely
100g lentils (any type, or a mixture)
600ml stock eg Marigold Organic Vegetable Bouillon
1 tbsp balsamic vinegar
Olive or coconut oil
Organic plain yoghurt

Fry onions and carrots in the oil until soft.

Add garlic and fry for a couple of minutes.  

Add stock and lentils.  

Bring to boil and simmer for 30-40 mins until lentils are cooked.  

Add balsamic vinegar and serve.  

Add a dollop of plain yoghurt and parsley for garnish.