Spicy Lentil Soup

This winter vegetable soup is a hearty, comforting dish made with seasonal veggies, carrots, potatoes, parsnips, swede and leek. It’s perfect for warming up on cold days.

Ingredients

(This makes a lot and freezes well. Keep some for another day!)
250g dried red lentils 250g onions
3 cloves of garlic 250g carrots
250g leeks
Small bunch of parsley 3 bay leaves
1 tbsp. cumin powder 4 tbsp. tamari
Olive Oil
Salt and Pepper

Method

  • Peel and roughly chop the carrots, onions, leeks and garlic.
  • Fry the vegetables slowly in enough olive oil to cover the bottom of a large pan, and stir occasionally.
  • Add the cumin and cook until the vegetables are almost soft.
  • Add 2 ½ pints of boiling water, the bay leaves and lentils. Bring to the boil, turn down the heat and simmer for about 10 minutes until the lentils are soft.
  • Add tamari, and salt and pepper to taste.
  • Remove the bay leaves and blend the soup. Chop the parsley and garnish the soup.
  • Eat with a green leafy salad.

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