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Recipe ideas from the National Trust.
Ingredients
2 onions, peeled and sliced
1 clove garlic, peeled and crushed
1 fresh chilli, deveined , deseeded and finely chopped
180g carrots, peeled and chopped
120g red lentils
2 tsp ground coriander
1 tsp ground turmeric
1 tsp ground cumin
1 tbsp vegetable oil
1 litre vegetable stock
Salt and pepper
Method
Heat the oil and cook the onions, carrots, garlic and chilli for 5 minutes.
Add the lentils and spices and cook for another 2-3 minutes.
Add the stock and bring to the boil. Simmer for 10-15 minutes until the vegetables and lentils are tender.
Season as necessary and liquidise with a soup blender. |
