ZESTY LENTIL SOUP

Lentils are a brilliant ingredient to keep close at hand. They don’t need soaking, they’re very nutritious and make the best soups and curries.

Serves 2

• 1 celery stick, chopped
• 1 carrot, chopped
• 1 small onion, chopped
• 1 garlic clove, chopped (or use a garlic press)
• 1 cm (½ inch) piece fresh ginger, grated
• 1 teaspoon cumin seeds
• 60g (2 oz) red lentils
• 900 ml (1½ pints) vegetable stock
• grated rind and juice of a lime
• seasoning

Method

1. Heat the oil in a large saucepan and fry the celery, carrot, onion, garlic, ginger and cumin seeds for 5 minutes.
2. Add the lentils and stock, bring to the boil, cover and simmer for 30 minutes.
3. Stir in the lime juice and grated rind and season to taste. Serve with warm crusty bread.