A cheap, filling soup that goes from pan to freezer in 40 minutes. The lentils thicken it as it cools, so you can loosen it with a splash of water when you reheat.
- Prep
- 10 mins
- Cook
- 30 mins
- Total
- 40 mins
- Serves
- 6
- Makes
- 6 containers
- Difficulty
- Easy
Ingredients
Method
- Heat the oil in a large pan over a medium heat. Fry the onion and carrots for 10 minutes, stirring often, until the onion is soft.
- Add the garlic, cumin, coriander and chilli flakes. Cook for 1 minute.
- Tip in the lentils, tomatoes and stock. Bring to the boil, then simmer for 20 minutes until the lentils and carrots are completely soft.
- Blend with a stick blender until smooth, or leave it chunky if you prefer.
- Stir in the lemon juice and season well with salt and pepper.
- Cool, then ladle into containers.
Notes
Cool leftovers within 1 to 2 hours of cooking: spread them in shallow containers, then refrigerate once steaming has stopped. Leave about 2cm of space at the top of each container when freezing, because soup expands. The ingredients are naturally gluten-free, but check your stock label if you need to avoid gluten. A spoonful of yoghurt on top is lovely when serving.
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