Carrot and watercress soup

Ingredients

300g carrots
1 large onion
½ a bunch/bag of watercress
1 eating apple
50g split red lentils
1 litre light vegetable stock or water
1 tbs light olive oil
seasoning

Peel the carrots and onions and blitz in a food processor until very finely chopped. Heat the oil and fry the chopped veg very gently for around 10 minutes until softened. Grate the apple, leaving the skin on but discarding the core, and add to the pan along with the lentils. Pour in the stock or water and simmer for 25-30 minutes until everything is soft. If you prefer a smooth soup, you can blitz it with a stick blender at this point.

Now put the watercress in the rinsed-out food processor goblet and chop very finely. Stir into the soup, taste and season. Allow to simmer for no more than 1 minute before serving.

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