Red lentil and carrot soup

Wash the carrots under cold water, then peel them with the knife. Cut them into small cubes, about 1 cm each.

Peel the onions, cut them in half from top to bottom, then slice them thinly along the grain.

Heat the olive oil in the saucepan over medium heat. Add the sliced onions and cook for 3-4 min without browning, until translucent.

Add the diced carrots to the saucepan with the onions. Stir well, then add the red lentils. Cook for 1 min, stirring.

Crumble the two vegetable bouillon cubes into 1 L of hot water. Add it to the saucepan with the lentils and carrots. Bring to a boil.

Lower the heat to a gentle simmer. Cook for 20 min, covered, stirring now and then so nothing sticks.

Taste a lentil and a piece of carrot. The lentils should be tender and starting to fall apart, the carrots soft. If needed, cook 5 min longer.

Add a pinch of salt and two turns of the pepper mill. Stir well and taste to adjust if needed.

Lightly mash the soup with the wooden spoon for a creamier texture. Ladle it into bowls and serve right away.