1 tablespoon oil
1 chopped onion
2 teas cumin
7 oz red lentils
2 pints vegetable stock
24 fl oz boiling water
3 carrots peeled and grated
1 tsp lemon juice
2 tablespoon parsley

Sauté onion and cumin in oil 2 mins. Add lentils, stock and water. Bring to boil. After 5
mins add carrots. Simmer until lentils cooked. Puree in blender, adjust seasoning. Add
lemon juice and parsley and serve.