If you’re feeling the pinch after the Christmas blow out and have put yourself on a tight budget till pay day , this soup is for you. Delicious, hearty and healthy,it’ll keep you going even on the coldest of days. Plus it’s low in calories and simple to make. What more could you want??? (probably a month in the Bahama’s,but sadly I can’t fix that!)

Serving Size: 4 big bowls
Preparation & Cooking Time: 45 minutes
Effort Level: Dead easy
Shelf Life: 3 days in fridge. 6 months in freezer

Ingredients:
300g Puy lentils
3 tbsp Knorr beef or vegetable liquid stock
2 tsp ground cumin
2 tsp ground coriander
1 tsp coriander seeds
small pinch chilli flakes
2 tbsp fresh herbs – flat leaf parsley or coriander
2 tsp Cross & Blackwell gravy browning (optional)

Equipment:
Large saucepan
Chopping board & sharp knife
Blender stick
Sieve

Here’s What You Do:
Fill the kettle with 2 litres water and bring to the boil. (depending on the capacity of your kettle you may have to refill twice)

Whilst the kettle boils measure out all the spices and tip into a large saucepan.

Next, pour 300g lentils into the sieve and rinse under the cold tap then add to the spices along with the Knorr liquid stock.

Now add 2 litres boiling water and bring up to the boil, then reduce the heat and simmer gently for 45 minutes.

At the end of cooking time, dilute down with a little water if the soup is too thick then blitz briefly with a blender stick. You want a smoothish texture but still have some bulk remaining.

Next add a splash of graving browning to give the soup it’s deep rich colour, then sprinkle on the chopped herbs, stir well and serve.