Spiced Carrot and Red Lentil Soup

Ingredients

• 2 tbsp30 mlolive oil
• 1 large1 oniononion, diced
• 3 carrots, diced3 carrots
• 2 cloves2 clovesgarlic, minced
• 1 tbsp10 ggrated fresh ginger
• 1 tsp3 gground cumin
• 1/2 tsp2 gground turmeric
• 1 cup200 gred lentils, rinsed
• 4 cups960 mlvegetable stock
• 1 can400 gcrushed tomatoes
• 1 tbsp15 mllemon juice
• Salt and black pepper to taste

• Greek yogurt, cilantro, chili oil

Method

1. Warm the oil in a heavy pot over medium heat. Cook the onion and carrots for 8 minutes, until softened.
2. Add the garlic, ginger, cumin and turmeric and stir for 1 minute, until fragrant.
3. Add the lentils, stock and tomatoes. Bring to a boil, then lower the heat and simmer for 20–25 minutes, stirring occasionally.
4. The lentils will have broken down and thickened the soup. Season with salt, pepper and the lemon juice.
5. Serve with a swirl of yogurt, cilantro and a drizzle of chili oil.

Chef's notes

• Red lentils collapse on their own — no immersion blender needed.
• Add a handful of spinach in the last 5 minutes for extra greens.
• Freezes perfectly for up to 3 months.