This is one of my absolute favourite meals as it’s so full of flavour but also incredibly cheap to make. I like to make big batches of this to freeze and reheat as a quick meal in the winter months, when nothing but a huge bowl of comforting soup will do.
30g Lucy Bee coconut oil
1 large onion, chopped
2 garlic cloves, chopped
1 thumb-sized piece of fresh ginger, peeled and chopped
250g red lentils
750ml hot vegetable stock
Juice of ½ lemon
Himalayan salt and ground black pepper
SERVES 4–6
Heat the coconut oil in a saucepan, add the onion, garlic and ginger and sauté for about 5 minutes, or until the onions start to colour.
Add the lentils and stock, then bring to the boil, stirring occasionally to prevent the lentils from catching. Reduce the heat to low, cover and cook for 15–20 minutes.
Add the lemon juice, then pour into a blender and blitz until smooth. Season to taste, ladle into bowls and serve.
VARIATIONS
Although this soup tastes great smooth, it’s also nice with just half blended and half left as it is, to give it some texture. If you want an extra kick of flavour, add a teaspoon of turmeric, or serve with sautéed sliced garlic sprinkled over the top.