Ingredients for two portions
- One third of a large carrot (60g)
- Fifth of a red pepper (40g)
- Third of a stick of celery, washed (30g)
- Half an onion (50g), diced
- 1 small garlic clove
- 1 stalk of flat leaf parsley
- 17ml extravirgin olive oil
- 1tsp smoked paprika
- 1 tsp cumin
- Half tsp celery salt
- 50g split red lentils, washed (no need to pre-soak or pre-boil)
- 85ml tinned finely chopped tomatoes
- Large pinch of sugar
- Third of a Knorr vegetable stock pot (9ml)
- Salt and pepper
For the garlic bread:
- Half a par-baked baguette – around 75g
- 20g butter
- 10ml extravirgin olive oil
- 1 small clove of garlic, minced finely
- Few fronds of fresh rosemary (optional)
- Parchment (baking) paper, to wrap the garlic bread in
