Total Time
30mins
Prep 10 mins
Cook 20 mins

Warming Autumn soup. Dead quick to make from store-cupboard ingredients.

Ingredients Nutrition

Directions

  1. Heat the oil in a pan with a heavy bottom. For soup, my favourite pan is a cast iron Le Creuset casserole dish.
  2. Add the ginger and cumin and fry gently until the seeds turn a dark brown -- but don't let them burn.
  3. Add the oinions and carrots and sweat gently for around 5 minutes.
  4. Throw in the lentils and add the stock. bring to the boil and simmer for around 20 minutes.
  5. Season with salt and pepper. Allow to cool, then blitz with a hand held blender until smooth.
  6. Check seasoning and add lime juice and coriander to serve.

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