Red Lentil Soup - Starter

Red lentils do not require soaking and they cook quickly. They make an ideal soup that is quick to prepare, gentle to digest and cheap to make.

Lentils are a valuable source of protein, B vitamins, iron, zinc and calcium and magnesium. To gain maximum benefit from lentils, be sure to eat them with a grain (such as short grain brown rice) and also foods rich in vitamin C (such as parsley, lemon juice, fresh tomato or sweet peppers.)

Serves 4

115 g split red lentils
2 sticks celery, chopped
1 red onion, chopped
2 cloves garlic, crushed
4 tomatoes or 1 tin (400g)
850 ml good vegetable stock (supermarket vacuum pack or water left from steaming vegetables or plain water may be used if necessary)
1 tsp ground coriander
1 tsp ground cumin
4 cardamom pods
1 bay leaf
1 lemon, juiced

For the garnish
2 tbsp finely chopped parsley

1. Wash lentils, then place all ingredients, except lemon juice, into a large saucepan.
2. Bring to boiling point, then immediately reduce heat and simmer gently for 20-30 minutes.
3. Remove bay leaf and cardamom pods and serve hot, garnished with fresh parsley.