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SIMPLE RED LENTIL SOUP

WITH CHEESY TORTILLA WEDGES

MAKES 4 SERVINGS

300 CALORIES PER SERVING

This low-cost, low-fat soup is really creamy and filling and the tortillas are awesome. I like to make enough soup for four portions and freeze some for another time.

1 tbsp olive oil

1 onion, chopped

1 garlic clove, chopped

2 tsp ground coriander

1 tsp ground cumin

½ tsp turmeric

150g red lentils

1 small sweet potato (about 185g), chopped

800ml hot vegetable stock

salt and freshly ground black pepper

CHEESY TORTILLA WEDGES

35g strong Cheddar cheese, grated

1 wholemeal tortilla

½–1 tsp cumin seeds

1 Heat the oil and a tablespoon of water in a saucepan and stir in the onion. Cover the pan with a lid and gently fry the onion for 10–15 minutes over a low heat until it has started to turn golden.

2 Stir in the garlic and spices and cook for 1 minute. Add the red lentils and sweet potato and cook for 2 more minutes. Pour the stock into the pan, cover it with a lid and cook over a low heat for about 15 minutes until the lentils and sweet potato are soft.

3 Preheat the grill. Scatter the cheese over the top of the tortilla and sprinkle with the cumin seeds. Season well, then grill until the cheese is golden and bubbling. There’s no need to toast the other side of the tortilla as you want the slices to be nice and soft for dipping in the soup.

4 Whizz the soup with a hand-held blender until smooth, then reheat it gently.

5 Slice the tortilla into thin wedges – a pizza cutter is great for this – and serve them with the soup.

TOM’S TIP

To freeze half this soup, pour it into a sealable container and leave it to cool. Put a lid on the container and freeze the soup for up to a month. When you want to defrost it, leave it in the kitchen overnight, then put it in the fridge until you’re ready to heat it up.