A delicious, warming, wintry soup packed full of goodness. You can keep it in the fridge for a few days.
Ingredients:
Serves 5-6
½ tbsp olive oil
1 onion, chopped
6 carrots, chopped
1 swede, peeled and chopped
1 celery stick, chopped
1.5 litres veggie stock (I use low salt bouillon)
180g dry red lentils
1 bay leaf
2 tsp ground cumin
1 tsp ground coriander
½-1 tsp chilli powder
Fresh black pepper
Method:
In a large saucepan cook onion in oil for about 5 mins, until soft. Add vegetables and cook for 2 mins. Add remaining ingredients and cook on low heat for 15-20 mins, stirring occasionally. Remove bay leaf, season with black pepper and purée using hand blender or in food processor. Drizzle a little olive oil on top to serve. You could also crumble some feta cheese on top.
