An easy and nutritious dish to make now that Autumn is officially here. This delicious recipe is heartwarmingly filling as well as budget friendly. Add a handful of spinach, croutons and nutritional yeast at the end for that extra nutritional boost!
Ingredients
1 tablespoon olive oil
1 onion diced
3 garlic cloves crushed
2cm ginger grated
1 tablespoon ground cumin
½ teaspoon cayenne pepper
400g tin chopped tomatoes
200g dried red lentils
1 litre vegetable stock
Salt and pepper
Juice of 1 lemon
Method
- Put 1 tablespoon of olive oil into a pan and add the diced onion. Cover with a lid and cook on a low heat for 5 minutes until the onions have softened.
- Add the garlic, ginger, cumin and cayenne pepper and fry for 1 minute. Then add in the tinned tomatoes, lentils, stock and some salt and pepper. Bring to the boil, cover with a lid and then turn down and simmer for 30 minutes until the lentils are really soft. Stir occasionally.
- Squeeze in the juice of 1 lemon and add more water if needed.
- Ladle the soup into bowls and enjoy
