Lemony Lentil Soup

Another recipe with lentils…a few of my clients have told me they don’t really know how to incorporate cooking with lentils & pulses so I am sharing any recipes I think are simple & easy.

Here is a super speedy soup. Tangy, warming & nutritious. A recipe I have been making for 30 plus years and have shared numerous times. Every time I make it I forget just how delicious it is. The little ‘pop’ of the mustard seeds & ‘tang’ of the lemon mean it is a delight for the senses!

Ingredients

1 tbsp olive oil

1 chopped onion

2 chopped cloves of garlic

1” chopped ginger

1 tspn mustard seeds

• Gently fry the above for 5 mins

6oz red lentils

2 grated carrots

2pt veg stock

• Add to above & simmer for 25 mins

Lemon juice to taste, I would use at least one if not two lemons.

2 tbsp chopped parsley

• Add lemon & parsley before serving with some warm crusty sourdough bread

That’s it!