Carrot and Lentil Soup with Herb Scones


2 tbsp oil

1 medium onion, finely chopped

2 garlic cloves, crushed

2 medium carrots, scrubbed and thinly sliced

2 celery sticks, scrubbed and thinly sliced

1 cup red lentils, soaked for 30 minutes, washed thoroughly and drained

3 cups vegan “chicken flavour” stock

1 tsp salt

¼ tsp ground black pepper

2 tsp lemon juice

2 tbsp fresh parsley, chopped

Serves 4


1 ½ cups flour

3 tsp baking powder

1 tsp salt

¼ tsp ground black pepper

3 tbsp vegan margarine

2 tbsp fresh herbs or 2 tsp dried herbs

½ cup plain soy or other non-dairy milk

1 tbsp olive oil

Makes 14 mini scones

1. To make the soup, heat the oil in a large pan and fry the onion, garlic, carrots and celery over a high heat for 5 minutes or until soft but not browned.

2. Add the lentils and stock, bring to the boil, reduce the heat, partially cover and simmer gently for 40 minutes, stirring occasionally.

3. Put the soup into a blender and process until smooth. Return to the pan.

4. Stir in the salt, pepper, lemon juice and parsley. Add more stock if the soup is too thick.

5. To make the scones, heat the oven to 425’F / 220’C / Gas Mark 7.

6. Mix together the flour, baking powder, salt and pepper. Add the margarine and use your fingertips to rub it into the flour until it resembles fine breadcrumbs. Mix in the herbs.

7. Make a hole in the middle of the flour and pour in the milk and oil. Mix with a knife to form a soft dough. Add more flour or milk as needed.

8. Tip the dough onto a lightly floured surface and pat into a 1” thick circle. Using a sherry glass, cut the dough into small circles and transfer to a baking sheet. Allow to rest for 15 minutes before baking for about 20 minutes or until golden brown. Serve warm.