Spicy Lentil Soup

This is a thick warming soup with a kick.

Serves 4.

Ingredients

• 1 tablespoon coconut oil.
• 1 teaspoon cumin seeds.
• 1 onion, chopped roughly.
• 2 garlic cloves, chopped.
• 2 carrots, diced roughly.
• 2 celery sticks, chopped roughly.
• ½ – 1 teaspoon chilli powder.
• ½ – 1 teaspoon turmeric.
• 1 teaspoon ground coriander.
• 200g red lentils, washed and picked through.
• 1.5 litres good vegetable stock or gammon stock (my favourite!).
• 1 bay leaf.
• Salt and pepper.
• Crispy bacon ‘croutons’ to serve.

Method

1. Heat oil in a saucepan and fry cumin seeds until they start to sizzle and become fragrant.
2. Add the onion, garlic, carrot and celery cook gently until the onion is golden. Stir occasionally.
3. Stir in the spices and cook for a minute whilst stirring before adding the lentils.
4. Add stock and bay leaf and bring to the boil.
5. Simmer for about 20-30 minutes until lentils are mushy and veggies tender.
6. Remove bay leaf, then use a hand blender or food processor to blend until smooth.
7. Check for seasoning and adjust if necessary.
8. Serve garnished with crispy, crumbled bacon in a small pile on each bowl.