Ingredients
- 2 cups of red lentils
- 5 cups of water (to start)
- 1 large onion, diced
- 1 medium carrot, diced
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon curry powder
- 1 chicken stock cube
- Salt & pepper to taste
- 2 tablespoons olive oil
Method
- In a large pot cook off the onions in the olive oil until translucent. Add the carrots & cook further for another few minutes.
- Add the spices, stock cube & lentils, give them a mix before topping with water.
- Bring to a boil then reduce heat & simmer gently for approximately 30 minutes or until lentils & carrots are super soft.
- Use a hand blender to blitz the soup until smooth, adjust consistency if need by adding a little more water.
- Serve with toasted or fried pita, a squeeze of lemon & a fresh crack of some black pepper.
