lentil and carrot soup

It helps if you've got a blender; otherwise, chop the onions very small and either slice the carrots thinly, or grate them.

Ingredients (for 4 - 6 people)

4 large carrots
2 medium onions
about 1 tablespoon oil
 a cupful of red lentils (about 5 ounces or 150g)
at least 1 pint  or 250ml water
2 teaspoons dried ground coriander
salt and pepper to taste

Chop the onions (see note above) and fry them gently in the oil in a large pan.
Add the coriander.
After a few minutes peel and chop the carrots (see above) and add these to the pan.
Rinse the lentils in a fine seive, then add them to the pan with the water and bring to the boil.
Simmer for about 20 minutes until lentils are soft, stirring occasionally to make sure the soup doesn't stick to the bottom: may have to add more water.
Add crumbled stock cube and stir until dissolved.
Cool slightly, then blend in a blender for a few seconds, so that some texture is still present and not completely smooth.
Check water content, season with pepper and salt if required and reheat to serve.

Variations: other spices and/or herbs may be added.