BUY THE BOOK
Your Daily Veg: Modern,
Fuss-Free Vegetarian Food
by Joe Woodhouse,
published by Kyle Books
at £22Carrot and red
lentil soup
Warming and comforting, this
dish is really versatile. It is
rather speedy to prepare and
can be used as a sauce for pasta
or rice if you want to bulk it up
further. I just love it with some
crusty bread and yoghurt. You
can skip the initial parsley step
and add that chopped at the
end if you prefer.
the lentils, cumin and stock.
Simmer for 15 min until the
lentils are tender. Top up
with water if it gets too dry.03 Serve the soup in bowls
topped with a spoon of
yoghurt followed by the
parsley. A drizzle of good-
quality oil never hurts ■Serves 4Ingredients- 2 tbsp neutral oil such as
groundnut or sunflower - 25g parsley, leaves picked
- 2 onions, diced
- 5 carrots, sliced about
1cm thick - 3 cloves of garlic, sliced
- 150g red lentils
- 1 tsp cumin seeds, toasted
and ground - 1 litre vegetable stock
To serve- 4 tbsp yoghurt
- Good-quality oil, for drizzling
01 Heat the oil in a saucepan
over a medium heat. Add the
parsley and cook, stirring
constantly, for 1-2 min until
it stops bubbling. When
crisp, remove the parsley
with a slotted spoon and
drain on kitchen paper.02 Add the onions and carrots
to the oil. Cook over a medium
heat for 7 min and then add
the garlic. Continue to cook
gently for a further 5 min. Add