Spicy Lentil Soup [V]
This hearty soup is ideal as the weather starts to cool and you need a winter warmer after a walk. Feel free to add as much or as little spice as suits you or the family!
200g red lentils
1 medium onion
a little olive oil
a 2″ piece of ginger root 2 cloves of garlic (optional)
1 tsp black mustard seeds
2 small chillies
1 tsp tumeric
1 tsp chilli flakes 1 litre of veg stock
salt & pepper
Use a large solid pan and chop the onion and fry in the olive oil. Don’t allow to colour too much and add the mustard seeds and stir until you start to pop. Now add the garlic, peeled and shredded ginger, chopped tomatoes and lentils. Stir through and add all the chilli and tumeric. Stir again until fully mixed and then pour over the hot stock.
Bring the soup to the boil and allow it to simmer for about 20 minutes. Don’t fully cover the pot. If any scum forms on the surface, simply scoop it off and discard. Check that the lentils are cooked through and soft and occasionally stir through. At this point you can whiz the whole soup with a hand blender until smooth. Serve in large warm bowls with flat bread or pitta