Spicy Lentil Soup

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

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  teaspoon olive oil
• 2  cm fresh ginger, finely chopped
• 1  teaspoon cumin seed
• 1  pinch  dried chili pepper flakes
• 1  onion, chopped
• 2  carrots, chopped
• 150  g red lentils
• 1  liter  vegetable stock (I use Marigold)
• 1  tablespoon lime juice
• 1  bunch fresh coriander leaves (cilantro)

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.