1. Heat the oil in a large saucepan/stockpot and fry the onion, garlic and carrot with a little salt until soft. Cook it over a low heat for around 15-20mins to achieve this and to avoiding burning your vegetables.
2. Add the stock and bring to the boil. Once simmering, add the red lentils and bring back to the boil. Simmer again for about 15 minutes, or until the lentils are soft. Season with salt and pepper.
3. You can either serve the soup as it is, or blend until smooth with a hand blender. Garnish with some of the chopped coriander and serve with some crusty bread.
Spruce it Up
Don’t be afraid to throw in whatever you’ve got in the fridge. Just cut it all up around the same size so it all cooks in the same time. You could also spice this soup up, either using crushed dried chillies or grate in a thumb-sized piece of fresh ginger.