Ask an adult to help you with all the steps below. Top and tail the carrot, then peel, dice and wash it. Also top and tail the leek, remove the outer layer, then peel, slice and wash it. Or children may want to try replacing the leek and carrot with their other favourite vegetables. Peel and cube the potato. Wash the celery, before cutting it into pieces around 2cm in length. Heat the oil in a saucepan and fry all the vegetables, except the potatoes, for 5 minutes. Stir in the flour and cook for 2 minutes. Dissolve the stock powder in boiling water, before adding it to the saucepan and bringing it to the boil. Add the potatoes and red lentils, before putting a lid on the saucepan and allowing all the ingredients to simmer for 30 minutes. Serve this hearty soup with crusty bread.
