Spicy Red Lentil Soup with Herby Cheese Scones

Easy peasy soup squeezy ....

As I am finding out lately, soup could not be easier to make. All you do is sweat down some vegetables and add your stock... then voila, a lovely home-made lunch or dinner. 

Red lentils and carrots go brilliantly together and I added a nice kick with some dried chillies (fresh would be just as good if not better) and cumin seeds. 

These home-baked, herby cheese scones are a great accompaniment and a nice change from your normal soup and bread marriage. 

Tip: adding mustard to the milk or mustard powder to the flour adds a little extra to these soft tasty scones. 

Look in the recipe section for Spicy, Red Lentil and Carrot Soup and Herby Cheese Scones. 



Recipe:

Serves 4

• 100g Red lentils
• 4 Medium carrots - (peeled and chopped into small chunks)1 onion
• 2 Cloves garlic
• 1 Red chilli (or dried chilli flakes)1tbsp cumin seeds
• 1l Vegetable stock

Method:

1) Fry onions, garlic, chilli and carrots until softened - use olive oil.

2) Add cumin seeds - cook for 2mins

                     3) Add Lentils and stir together

4) Add stock and bring to the boil then simmer for 30minutes (or until lentils and carrots are cooked) 

Optional: Blend soup until smooth (I left about 1/8 unblended, keeping some carrots and lentils intact)

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