Lentil soup is an ideal meal for the colder months when we need something warming and filling to keep us going through the shorter days and longer nights. Lentils are cheap and nutritious and a little can go a long way, give this recipe a go and you won’t be disappointed!
- 1 tbsp vegetable/sunflower oil (or butter if you prefer)
- 1 onion, diced
- 1 carrot, diced
- 1/2 tbsp mild curry powder
- 400g tin chopped tomatoes
- 100g red lentils
- 1 litre boiling water
- Heat the oil or butter in a large saucepan over a medium heat.
- Add the onion and gently fry for 5 minutes.
- Add the carrot and allow to soften for another 5 minutes.
- Add the curry powder and lentils and mix with the vegetables until thoroughly combined.
- Add the tinned tomatoes and give a good stir.
- Pour in the boiling water (if you have a stock cube handy you can crumble one in at this point if you like), reduce the heat slightly and allow to simmer for around 20 minutes.
- After 20 minutes check that the vegetables are soft and that the lentils are starting to break down, you may need another 5-10 minutes depending on the age of your lentils.
- Season with salt and pepper and serve piping hot with a couple of slices of bread.