Lentil & cardamom soup

• large onion↗1

  finely chopped

• fat garlic cloves↗2

  crushed

• large carrot↗1

  finely chopped

• ginger↗thumb-sized piece

  peeled and finely chopped

• oil2 tbsp tbsp

  sunflower, rapeseed or groundnut all work well

• turmeric↗½ tsp tsp
• cardamom pods↗seeds from 10

  seeds from 10

• cumin↗1 tsp tsp

  seeds or ground

• red lentils↗100g g
• can light coconut milk↗400ml ml
• lemon↗zest and juice 1

  zest and juice 1

• chilli flakes↗pinch of

  pinch of

• parsley↗handful of

  or coriander, chopped

Step-by-step instructions

1. 1

   Put the onion, garlic, carrot and ginger into a saucepan, drizzle over the oil, and cook for a few mins to soften. Add the turmeric, cardamom and cumin. Stir well to combine, and cook gently for a few mins more, until the spices are aromatic.

2. 2

   Add the lentils to the pan. Pour over the coconut milk, fill the can with water and add this too. Bring to the boil, then reduce to a simmer for 15 mins until the lentils are soft and swollen but retain a little bite. Using a hand blender, pulse the soup until some is blended completely, leaving some larger vegetable chunks.

3. 3

   Zest the lemon straight into the pan, then squeeze the juice over the soup and stir through with a pinch of salt, chilli and finely chopped herbs. Ladle into bowls and sprinkle over a little more lemon zest, if you like.