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It's time to do some shopping. I looked in the cupboards and fridge and I wasn’t very inspired by what was left. I knew there had to be at least a soup there. I had one carrot, 2 potatoes and the last of my celery (I have been eating cheddar & celery sandwiches this week). Not much in the way of vegetables, I admit, but enough to make the base of a good lentil soup. I added some spices to pep up the flavour and finished it off some freshly squeezed lime juice (left over from a rather delicious Margarita).

Curried Lentil Soup

1 tbsp olive oil
1 onion, chopped
1 clove garlic, finely chopped
2 cm piece fresh ginger, peeled and finely chopped
2 stalks celery, chopped
1 tsp ground turmeric
2 tsp garam masala
1 carrot, finely chopped
2 medium potatoes, finely chopped
2 cups red lentils, rinsed
4 cups/ 2 pints vegetable stock
juice of half a lime
salt & freshly ground black pepper


Saute the onion, celery, garlic and ginger in the olive oil until the onion begins to soften. Add the spices and a dash of water. Cook for a couple of minutes, then add the carrot and potatoes to the pan and mix well. Next add the lentils and vegetable stock and bring to the boil. Lower to a simmer, cover and cook for 30 – 40 mins until the lentils are cooked. Pour in the lime juice and stir well, then season before serving up the soup. I didn’t blend it, because I prefer some chunks of vegetables in my soup.

Serves 6
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