Spiced Red Lentil Soup , Turmeric and Chili Lentil Soup

Method

Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes until softened.

Add the garlic, Golden Turmeric, Fire Chili Powder, and Bold Black Pepper. Stir for 1 minute until the spices are fragrant and coat the vegetables.

Add the rinsed red lentils, chopped tomatoes, and vegetable stock. Stir well and bring to the boil.

Reduce the heat, cover, and simmer for 20-25 minutes until the lentils have completely broken down and the soup is thick.

For a smooth soup, blend with a stick blender. For a chunkier texture, blend only half and stir back together.

Season to taste with salt and an extra pinch of chili if you prefer more heat.

Tips

• Red lentils do not need pre-soaking and cook quickly, making this an ideal midweek meal.
• The turmeric gives the soup a beautiful golden hue and earthy depth, while the chili adds a gentle warmth.
• This soup freezes brilliantly. Portion into containers and freeze for up to 3 months.

Serving Suggestions

Serve with a squeeze of lemon juice and a swirl of yoghurt. Warm crusty bread or garlic naan on the side makes this a satisfying meal. Top with crispy fried shallots for added texture.