Spiced red lentil soup

Name: Spiced red lentil soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 20 ml Olive oil; 1 Onions, chopped; 250 g Carrots, diced; 0.5 Garlic, about 3 cloves, crushed; 5 g Ground cumin; 3 g Ground turmeric; 250 g Red lentils, rinsed; 2 Vegetable stock cubes; 1 Lemons, juice only; 4 Pitta breads, to serve

A thick, golden, budget-friendly soup with warm spices and a squeeze of lemon. Naturally plant-based.

Ingredients

20 ml Olive oil
1 Onions, chopped
250 g Carrots, diced
0.5 Garlic, about 3 cloves, crushed
5 g Ground cumin
3 g Ground turmeric
250 g Red lentils, rinsed
2 Vegetable stock cubes
1 Lemons, juice only
4 Pitta breads, to serve

Method

Heat the oil in a large pan and soften the onion and carrots for 6 minutes.
Stir in the garlic, cumin and turmeric for 1 minute.
Add the lentils, the stock cubes and 1.1 litres of boiling water. Bring to the boil, then simmer for 20 minutes until the lentils are soft.
Blitz about half the soup with a stick blender for a thick, part-chunky texture, or blend it all if you prefer it smooth.
Season, stir in the lemon juice, warm the pittas and serve.