Soup! Because it’s been more than a week since my last soup post and therefore you might be ready for a new one to add to the rotation. This one is fragrant with spice and very filling thanks to the addition of lentils. It’s also stupid easy to make.

You need a few ground spices, a little stock, lentils and celery and a whole lot of carrot to make this soup. And very little skill. Promise. You can add more or less of any of the spices and even add extra ones like turmeric if you like. You don’t need to finely chop anything, let the blender do most of the work for you, it’s what you spent money on it for, right?

I love some sourdough to dunk in it, because i love sourdough. However if you have a big serving the lentils will make it filling enough for you to get away with just eating soup. But I will think you’re crazy for passing up the opportunity to dunk bread in something hot.

This soup is super healthy, it’s low in fat, full of fibre and vegetables so you can also give yourself a gold star for being all things health. It’s even vegan and gluten free if you’re into that kind of thing. But most importantly for me, it’s delicious – give it a try.

Ingredients

1 Tbs olive oil

2 sticks celery, roughly chopped

1 clove of garlic, smashed

1.5 tsp cumin seeds

1 tsp red chilli powder

1/2 tsp cumin ground

1/2 tsp ground ginger

1/2 tsp allspice

1 kg carrots, peeled and roughly chopped

500 ml stock (vegetable or chicken)

1 cup split red lentils

1 tsp toasted cumin seeds to serve

Directions

Heat oil in a large stock pot, add celery ,garlic and all the spices and stir until fragrant. Add carrot, stir for a minute or two to coat in spices, add stock and then add water so that carrots are fully submerged in liquid. Bring to a boil and then turn down to simmer. Simmer for 20 minutes.

Add lentils and 3 cups more water. Cook for another 20 minutes, or until lentils are breaking down. Take off the heat and allow to cool slightly before blending, or use a stick blender. Blend until smooth, taste and adjust seasoning.

Serve drizzled in olive oil and with a few toasted cumin seeds scattered over the top. And some crusty sourdough on the side.

HH. x