This spiced lentil soup is comforting winter food – I keep tinned carrots, tomatoes and a bag of lentils on standby for those evenings when the Small Boy is already tucked up in bed and snoozing and there’s not much else in the fridge or kitchen cupboard. I’ve used red lentils here, but brown lentils or green ones are just as delicious. Take this recipe as a guide to start experimenting with. Serves 4 1 onion 2 fat cloves of garlic 1 small red chilli or a pinch of the dried stuff 2 carrots or 300g tinned carrots (drained weight) 1 tablespoon oil (vegetable, sunflower or groundnut) 1 teaspoon ground cumin or cumin seeds a handful of fresh coriander or parsley 1 x 400g carton or tin of chopped tomatoes 200g dried red lentils, rinsed Peel and slice the onion, peel and finely chop the garlic, finely slice the chilli and wash and slice the carrots. Put the oil into a medium heavy-based saucepan, add the vegetables plus the chilli and cumin, and cook on a low heat, stirring to soften. Chop the coriander or parsley and add to the pan. When the onions have started to soften, pour over the chopped tomatoes and add the lentils. Add 1 litre of water (that’s four cups of water for every cup of lentils). Stir and turn the heat up to bring to the boil, then reduce to a simmer. Simmer for […]

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