Carrot and Coriander Soup

125 g Red lentils; (4oz)
1 Bay leaf
300 ml Water; ( 1/2 pint)
250 g Carrots; sliced (8oz)
150 ml Orange juice; ( 1/4 pint)
450 ml Vegetable stock; ( 3/4 pint)
2 tb Chopped fresh coriander
Salt and pepper

Place the lentils in a saucepan with the bay leaf and the water and bring to the boil.

Reduce the heat, cover and simmer for about 20 minutes until the lentils have softened.

Cook the carrots in the orange juice and stock until tender. Drain the lentils if necessary and discard the bay leaf.

Place the lentils, the carrots and their cooking liquid in a blender or food processor and puree until smooth.

Stir in the coriander and season to taste with salt and pepper.

Reheat the soup and serve with fresh bread.

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