UTENSILS

INGREDIENTS
6 large carrots
2 medium onions
2 mushrooms
5 ozs (five heaped tablespoons) of red split lentils
2 tablespoons of oil
two organic (preferably) vegetable stock cubes
pinch of dried crushed chilli (more or less according to taste)
one and a half litres of  water

METHOD
Slice the carrots and onions
Chop the mushrooms finely  (mushrooms always make the soup taste better whatever sort you are making.) Heat the oil in a large saucepan and add the carrots, onions and mushrooms, saute for a couple of minutes. Add the lentils and continue for 30 seconds. Add the two stock cubes and one litre of water and a pinch of dried crushed chilli put lid on pan and bring to the boil then turn down the heat and simmer gently for 40 minutes or until the lentils are soft.  You will need to add the remaining water after about 10 minutes because the lentils will absorb the water. Allow to cool and liquidise the soup, adding salt and pepper to taste