5 Ingredient Lentil Soup 

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5 Ingredient Lentil Soup 

These recipes were created by Chef Sharon Gardner as part of our 5 Ingredient Community Cookery Course. The recipes do not include in the count of 5 pantry staples such as olive oil, salt and pepper and other seasonings. Warming comforting soup to eat on a cold winter's day. Feel free to use up any veggies you already have in the fridge to help save both on your pocket and reduce food waste.

Ingredients

• 100 grams of red lentils, rinsed well and soaked for 1-2 hours
• 2 medium carrots, washed well and cut into cubes/crescent moons
• 1/2 a head of broccoli including the stem, cut into florets and cubes
• 2 celery stalks
• 500 millilitres of vegetable stock (may need a more)

Fridge/cupboard ingredients

• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon of olive oil
• 1/2 teaspoon of ground coriander powder
• 1/2 teaspoon of ground cumin powder
• 1/4 teaspoon of turmeric powder
• 1/4 teaspoon of cayenne pepper - optional
• 1 teaspoon of of dried herbs
• 1/2 teaspoon of sea salt
• Freshly ground black pepper
• A handful of fresh coriander leaves – optional

Method

1. Wash and drain the lentils and leave to one side.
2. Heat a deep pot on medium; add the onions, broccoli stalk, celery and garlic and sauté for a few minutes until soft.
3. Next, add the cumin, turmeric and cayenne spices to the pan and mix well. Now add the  lentils and carrots and coat in the spice mixture and cook for a few more minutes.
4. Add the stock and bring to a boil, turn down and cover and leave to simmer for about 20 minutes.
5. After 20 minutes check the lentils and carrots and if soft, remove from the heat and leave to cool slightly, then blend with a hand blender or in a blender jug until everything is smooth.
6. Taste, and season with the sea salt (if needed) and freshly ground black pepper, taste and adjust the seasoning if needed. Serve with a little chopped coriander on top and a drizzle of olive oil.