INGREDIENTS

150 gms green lentils

1/2 medium-sized onion, minced

2 – 3 cloves garlic, minced

250 gms carrots

1 medium sized tomato, chopped

1 tbsp olive oil

2 vegetable cubes

1 litre water

1 bay leaf

DIRECTIONS

Place the lentils, carrots, vegetable cubes, bay leaf and water in a pot and boil until carrots and lentils are cooked. In a separate pan, heat oil and fry the minced garlic, onions and tomatoes. Let it sweat on medium heat.

When the onions are soft, remove from heat, add the boiled carrots and a bit of the soup and liquidise. Add back to the lentils, bring to the boil and let it simmer for a while.

Remove and serve hot with bread.

INGREDIENTS

250 gms (green) lentils

6 cloves garlic

70 gm onion

2 bay leaves

1 Maggi vegetable or chicken cube

1 tsp tomato puree

1/4 tsps smoked hot pimiento powder (optional)

1 1/2 litres water

DIRECTIONS

Rinse and sort the lentils. Slice the onion lengthwise and peel the garlic. Put the lentils, onions, garlic, bay leaves, vegetable cube and the water in a saucepan and cook over medium heat for 30 minutes.

Serve hot with country or french bread.