100grams/4oz Red lentils
450 grams/1lb Carrots peeled and grated
450 grams/1lb Potatoes peeled and grated
2L/4 pints of fresh or prepared Chicken stock
2L/4 pints of fresh or prepared Vegetable stock
1 teaspoon of Chilli flakes (or more if preferred)
A large bunch of fresh Coriander chopped or 2 teaspoons of dried coriander
Freshly ground Salt and pepper to taste
In a large 6 Litre stock pot bring the stock to the boil, adding the chilli flakes.
Add the Red lentils stirring to prevent sticking bring to the boil for ten minutes.
Peel and grate the potatoes and carrots adding to the pan, stirring well cook for ten minutes.
Add the chopped coriander, salt and pepper to taste, cooking for a further ten minutes.
Serve with crusty fresh bread and butter – gluten and dairy free if you’re like me!