This is the lazy low-fat version, i.e. I don’t bother browning the onion and spices in oil first, and it can be left to look after itself while you're busy with a deadline (!). If you like your soup more like a broth, chop the veg into quite small pieces and don’t bother putting it in a blender.
- 1 onion, roughly chopped
- 2 celery sticks, roughly chopped
- 2 carrots, peeled and roughly chopped
- 1 garlic clove, crushed
- 1 tsp ground cumin
- ½ tsp ground coriander
- 175g split red lentils
- 1.2 litres water
- 400g can chopped tomatoes in juice
Put all the ingredients into a saucepan and simmer for 30 minutes.
Allow to cool slightly, then whizz the soup in a blender (if you prefer a smoother texture); you might need to add a little more water as it’s quite a thick soup.
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