Julie's lentil, carrot, tomato soup - Cook with Gem

Name: Julie's lentil, carrot, tomato soup - Cook with Gem
Ingredients: 8-10 large carrots – buy organic and you won't need to peel them; A 400g (28oz) can of diced or chopped tomatoes in juice without any added seasonings; 1 large onion, diced; Around 200g (14oz) dried red lentils – I use the empty tomato can to measure half a can of dried red lentils; A tablespoon of tomato purée or paste; Enough hot stock to cover the veggies and lentils (around 950ml or 32oz). If you have homemade stock then great. Otherwise I use 1-2 Kallo vegetable or chicken stock cubes mixed with water.; A splash of red wine vinegar

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Growing up this was a pretty-much weekly item on our menu. My Mum, Julie, embraced lentil eating in the 80s along with her perm and shoulder pads. So I'm naming this as Julie's lentil, carrot, tomato...

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Ingredients

8-10 large carrots – buy organic and you won't need to peel them
A 400g (28oz) can of diced or chopped tomatoes in juice without any added seasonings
1 large onion, diced
Around 200g (14oz) dried red lentils – I use the empty tomato can to measure half a can of dried red lentils
A tablespoon of tomato purée or paste
Enough hot stock to cover the veggies and lentils (around 950ml or 32oz). If you have homemade stock then great. Otherwise I use 1-2 Kallo vegetable or chicken stock cubes mixed with water.
A splash of red wine vinegar