Lentil and carrot soup – Expert Dietitian

Ingredients

• 1 tablespoon olive oil
• 1 clove of garlic, crushed
• 1 onion, peeled and chopped roughly
• 4 large carrots, peeled and roughly sliced
• 175g dried lentils
• 1 litre of water
• 1 stock cube (I prefer chicken, but you can use a vegetable stock cube to make it vegetarian, or a teaspoon of low salt bouillon to make it suitable for young children)