The weather here lately has been pretty naff. This soup was just the tonic for adding a bit of heat, the ginger and cumin worked well with the chilli flakes. The end result was a thick, stick to your ribs kind of soup, just the way I like my soup! The only downfall was that the recipe isn't quite as healthy as I had first hoped, who knew red lentils have so many WW points in them!
I will also agree that it isn't the prettiest looking bowl of soup either. But they say not to judge a book by its cover and so I believe we should not judge a soup by its colour!
Oil, for frying
A small piece ginger, peeled and grated
1 tsp cumin
A pinch chilli flakes
1 onion, finely chopped
2 large carrots, peeled and grated
150g red lentils1 litre veg stock
1 lime, juiced to taste
A small bunch coriander, leaves only
Heat 1 tbsp oil in a large pan and fry the ginger and spices for a couple of mins. Add the vegetables and cook for 5 mins more then add the lentils and stock. Bring to the boil and simmer for 15 mins, stirring occasionally until the lentils are tender. Blend until smooth or leave chunky. Stir through a squeeze of lime juice and serve sprinkled with some coriander.
Serves 4
Olive, Aug 10
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