A lightly spicy, warming soup suitable for vegetarians. Great for the autumn and winter months.
2 large onions, carrots, potatoes (rough small chunks)
300g red lentils
1 tsp grated ginger, chilli flakes and garlic,
1 tbsp ground cumin, coriander, garam masala,
- Fry the onion and carrots until they start to soften.
- Add the ginger, chilli and garlic and stir-fry for 2-3 minutes.
- Add the dry herbs and spices and stir fry 2-3 minutes then add the lentils, stock and potatoes.
- Stir, add a pinch of salt and pepper and cook until the lentils start to break down.
I like serving topped with fresh coriander, spring onion and a dollop of yoghurt.
Love Emily x