• Slice up the carrots and chop the onion. Add to a large pan and cook on a medium heat.
• De-seed the red pepper, slice into chunks and add to the pan.
• Add the vegetable stock and dried red lentils to the pan and stir to mix well.
• Add half a teaspoon of ground ginger and stir.
• Cook on a low to medium heat for about 20 minutes until the vegetables are nice and soft.
• Use a hand-held blender to blend larger chunks of vegetables.
• Top with fresh basil.
• Serve with a warm crusty bread roll and enjoy!

Top Tip:

• If you don’t have a hand-held blender, when preparing the vegetables, chop them up into smaller pieces.