This simple spiced soup is low fat and ready in just 30 minutes. Fry some bacon pieces to sprinkle on top, or add a tin of chickpeas with the veg for a more rustic feel
Ingreadient
- for frying oil
- a small piece ginger, peeled and grated
- 1 tsp cumin seeds
- a pinch chilli flakes
- 1 onion, finely chopped
- 2 large carrots, peeled and grated
- 150g red lentils
- fresh vegetable stock, cube or concentrate made up to 1 litre
- 1 lime, juiced to taste
- a small bunch of leaves coriander
Direction
- Heat 1 tbsp oil in a large pan and fry the ginger and spices for a couple of minutes.
- Add the vegetables and cook for 5 minutes more then add the lentils and stock.
- Bring to the boil and simmer for 15 minutes, stirring occasionally until the lentils are tender. Blend until smooth or leave chunky.
- Stir through a squeeze of lime juice and serve sprinkled with coriander.
