January may be over, but it’s still bloody freezing. GBBO 2014 semi-finalist Chetna Makan wanted to share a double-box-ticking soup.
When life is busy with either work or kids it gets very difficult to stick to your turn-of-the-year guns though, don’t you think?
This recipe will not only help you give a big tick to the ‘healthy eating’ portion of any given day’s to-do list, but it’s also a cheap and quick soup to rustle up any day of the week.
Trust me, this tomato and lentil soup is pure comfort food. Roasting the vegetables adds sweetness and lots more flavour to the dish. You can keep the leftovers in the fridge for two or three days and it’s also great for packed lunches.
2 red onions, peeled
1 carrot, peeled
4 garlic cloves, peeled
1 tbsp olive oil
1 tsp salt
½ tsp pepper
75g red lentils
½ tsp salt
1 tsp chilli powder
1 ½ tsp ground cumin powder
800ml boiling water
2 tbsp double cream
Preheat the oven to 190°C. Start by roughly chopping tomatoes, onions, carrots and garlic. Place them in a roasting tin, drizzle with olive oil and sprinkle with salt and pepper. Give this a good mix so that all the vegetables are coated properly.
Roast these in the oven for 15-20 minutes until the vegetables turn soft and begin to turn golden brown.
Once done leave them to cool slightly before blitzing into a smooth puree. Pour the puree into a pan with the lentils, spices and boiling water. Give it a good mix, cover and cook for 15-20 minutes or until the lentils are cooked. Add the cream to the ready soup and mix well. Serve hot.
And if you’d like to see me cook it, here’s a handy video from my YouTube channel.9174 Views
I am a fashion designer, who after becoming a mum discovered the world of baking. Also seen in the Great British Bake Off 2014. @chetnamakan