Winter Warmer Lentil Soup

 (Sarah Wilde)

Serves four +

Pick over 225g of split red lentils and discard any stones etc. Wash thoroughly then place in a large saucepan with 1ltr of water. Bring to the boil, then skim the froth. Reduce heat and return lentils to the heat. Add the following to the pan: 2 carrots chopped; 2 sticks of celery, chopped (optional); 1 onion, chopped; 1 clove garlic, peeled; 2 10 pence sized slices of ginger, 1 bay leaf; 1 veg stock cube (I use Kallo so quantities are for these); 1 tsp ground cumin. Bring back to a gentle boil, partially cover pan and reduce heat to low. Simmer very gently for around 15 minutes or until veg and lentils are tender.

Allow soup to cool, then pour into a blender or food processor and liquidise. Reheat when ready to eat.