Lentil Soup

I actually made this about 2 weeks ago, but haven't had chance to blog it. Lentil soup is brilliant as a quick winter warmer, and is always good if you're feeling a bit rubbish. It's best served with warmed baguettes with plenty of butter on them.

Ingredients (serves 3-4)
200g red lentils
1 medium onion (finely chopped)
4 large potatoes (cubed)
3 carrots (chopped)
2 tspn black pepper
1litre vegetable stock

Method
1. Soften the onion, potatoes and carrots in oil for 5-10 minutes.
2. Stir in the lentils and black pepper and leave for 2 minutes.
3. Add enough stock to cover the lentil by about an inch, and bring to the boil. Cover, and simmer for 15 minutes, stirring occasionally. Add more stock if the soup is thickening too quickly. 

4. Once the lentils and vegetables are softened, serve with crusty bread or baguettes.