Lentil soup
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
30 min4 servings198 kcal
Ingredients
- 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
- 150 g red lentils
- fresh vegetable stock cube or concentrate made up to 1 litre
- 1 lime juiced to taste
- a small bunch of leaves coriander
Instructions
- 1
Heat 1 tbsp oil in a large pan and fry the ginger and spices for a couple of minutes.
- 2
Add the vegetables and cook for 5 minutes more then add the lentils and stock.
- 3
Bring to the boil and simmer for 15 minutes, stirring occasionally until the lentils are tender. Blend until smooth or leave chunky.
- 4
Stir through a squeeze of lime juice and serve sprinkled with coriander.
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