Name: Red lentil soup
Total time: 30 min
Yield: Serves 2
Ingredients: 1 onion, roughly chopped; 1 large carrot, peeled and grated; 2 jalapeño chillies, chopped; olive oil, for drizzling; 1 tsp cumin seeds; 3 tbsp red lentils; 400g tin chopped tomatoes; 500ml vegetable stock; 1 lime, zested and juiced; natural yogurt, to serve

Two bowls of red lentil soup with lime on the side

1 onion
roughly chopped
1 large carrot
peeled and grated
2 jalapeño chillies
chopped
olive oil
for drizzling
1 tsp cumin seeds
3 tbsp red lentils
400g tin chopped tomatoes
500ml vegetable stock
1 lime
zested and juiced
natural yogurt
to serve

Method

step 1
Cook the onion, carrot and chilli in a drizzle of oil until softened, then add the cumin. Cook for a minute, then tip in the lentils, tomatoes and stock. Simmer for 15-20 minutes until lentils are soft.
step 2
Blitz the soup briefly with a stick blender until semi-smooth, then stir in most of the lime zest and all the juice. Finish with a dollop of yogurt.