Carrot & Lentil Soup
Wheat, gluten, corn, soya, dairy & nut free

Serves 6

A real North African soup with lots of flavour. You can leave the garlic out, if you cannot eat it, and it will still taste good.
The crumbled bacon (or Redwood’s crumbled ‘cheatin' rashers’ – see www.redwoodfoods.co.uk) add extra flavour although
they are straying somewhat from the soup’s ethnic origins! In the picture below we had just sqeezed in the lemon juice
and added a couple of leaves of flat-leaf parlsey.

3 tbsp olive oil
4 large cloves garlic peeled and sliced (optional)
2 heaped tsps ground cumin
1/2 level tsp ground coriander
400g carrots, scrubbed and sliced
300g red lentils
1.3 litres gluten/wheat-free vegetable stock
sea salt and freshly ground black pepper
juice 1–2 lemons
4–6 rashers bacon, chopped small and briskly
fried till crisp (optional)

Heat the oil in a heavy pan and add the garlic, cumin and
coriander. Stir and cook for a minute or two taking great care that it does not burn.
Add the carrots and continue to cook gently for a further
5 minutes.
Add the lentils and the stock, bring to the boil, cover and simmer for 35–40 minutes or until the carrots are quite cooked.
Purée in a processor or liquidiser and adjust the seasoning to taste.
To serve, reheat, add lemon juice to taste and sprinkle with the bacon (or cheatin’ rashers) bits.

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