Carrot & Lentil Soup with Rosemary & Thyme - Food&_ | Food, Stories, Recipes, Photography & Illustra

Ingredients

• 1kg carrots, peeled and chopped
• Half bunch celery, stems and leaves washed and chopped
• 420g tinned lentils, drained and rinsed
• 420g tinned diced tomato
• 420g tinned cherry tomatoes
• 10g fresh rosemary
• 5g fresh thyme, finely chopped
• 1L salt reduced vegetable stock
• 1 tbs olive oil
• Sea salt and white pepper to taste