Red lentil, carrot and cumin soup

Ingredients

For 1 serving

• Red lentils70 g
• Carrots2
• Onion40 g
• Garlic1 clove
• Vegetable broth450 ml
• Cumin1 g
• Turmeric1 g
• Extra virgin olive oil10 g
• Whole wheat pita0.5
• Lemon juiceto taste
• Saltto taste

Contains: gluten, celery,

Method

1. Warm the vegetable stock. Chop the onion and garlic, peel the carrots and slice them into thin rounds; rinse the red lentils in a sieve until the water runs clear.
2. Heat the olive oil in a pan over medium heat and fry the onion, garlic and carrots for 4 minutes, until the onion is soft; add the cumin and turmeric and stir for 30 seconds, until fragrant.
3. Add the lentils and hot stock, bring to the boil and cook for 18 minutes over medium-low heat, stirring now and then, until the lentils have collapsed and the carrots are tender.
4. Blend with a stick blender until smooth; season with salt and lemon juice, which brightens the flavours.
5. Meanwhile toast the wholemeal pitta in a dry frying pan for a minute per side, until hot and crisp, cut it into wedges and serve with the soup.