Spiced Red Lentil Soup with Lemon
Makes 1 serving

INGREDIENTS
60 g Red lentils (Dry weight.)
80 g Carrot
60 g Onion
1 stick, about 40 g Celery
500 ml Vegetable stock (Made up from a cube or a pot.)
A teaspoon Ground cumin
Half a teaspoon Ground turmeric
5 g Olive oil
Juice of half Lemon juice
2 cloves, about 6 g Garlic
A pinch Chilli flakes
To taste Salt

METHOD
1. Soften the onion, carrot and celery in the oil over a medium heat for eight minutes, then add the garlic, cumin and turmeric and fry for a minute.
2. Add the rinsed lentils and the stock, bring to the boil, skim the foam and simmer for twenty-five minutes until the lentils have completely broken down.
3. Blend smooth with a stick blender, or leave it rough, and season with salt and enough lemon juice to make it taste sharp.
4. Serve with chilli flakes on top.

Contains celery.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

RECIPE NOTES
Sixty grams of dry lentils is a proper bowl once they swell. The protein is honest for a soup and lower than most lunches here; a slice of bread alongside changes the numbers.
Lemon at the end is what stops it tasting like a purée. Add more than seems sensible.

Full recipe: https://www.getfuel8.com/recipes/spiced-red-lentil-soup-lemon
