Lentil Soup with Ginger and Spring Onion

The stir-fry that never happened.

Put one red onion, 2 bunches of spring onions (save just one spring onion for the garnish later), 5 peeled carrots, a 3″ piece of peeled ginger and 2 cloves of garlic into the processor.  Skoosh up until small, but not mushed.

Warm 2 tablespoons of olive oil in a large saucepan, add the vegetables and 100g red lentils and stir for one minute.

Pour in 2.5 pints of hot vegetable stock (Marigold is fine) and a bay leaf.  Pop the lid on and cook vigorously for 30-35 minutes.  Add a little more boiling water if necessary.

Garnish with spring onion and serve.

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