Lentil Soup

3 tablespoons olive oil

2 large onions, finely chopped

4 cloves garlic, crushed or grated

350g red lentils

1.5 litres vegetable stock

2 teaspoons ground cumin

2 teaspoons crushed dried chillies

1 teaspoon salt

1 teaspoon ground black pepper

1 lemon, juiced

handful of flat leaf parsley, finely chopped


Rinse the lentils until the water runs clear.

Heat oil over medium heat and fry onions until slightly browned and soft.  Add garlic and cumin, and fry for a minute.  Add lentils and stir fry a couple of minutes, stirring constantly.

Add stock and chilli flakes, and simmer covered until the lentils are very soft and breaking apart.  Add more stock or water if needed, it needs to end up soupy.

Add salt, pepper and lemon juice.  Puree it all together with a stick blender.

Serve sprinkled with chopped parsley.

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