The Vegan Thread

If you've ended up with a supply of lentils and can get you hands on a few other ingredients, I can confirm that this red lentil soup recipe is delicious. It's from this book and all its recipes have so far been amazing (and really simple).

This is a simple, comforting soup that you can cook quite quickly as the lentils don’t need pre-soaking. if you don’t like it too spicy, reduce the amount of dried and fresh chilli, or leave out altogether. I’ve served the soup with roasted caramelized carrots and crushed toasted cashew nuts, but you could try it with a raw grated carrot salad.

SERVES 2–3 (two in our house...)

• 3–4 large carrots, preferably purple ones (we use ordinary ones), cut into large chunks or batons
• 2 tablespoons olive oil or melted coconut oil
• 1–2 teaspoons maple syrup
• 1 onion, finely chopped
• 1 small red chilli, deseeded and finely chopped
• 2.5cm (1in) piece fresh root ginger, peeled and grated
• 2 garlic cloves, finely chopped
• 1/2 teaspoon dried red chilli flakes, plus extra for sprinkling
• 1/4 teaspoon ground cumin or coriander
• 200g (7oz) split red lentils, rinsed and drained
• 600ml (20fl oz) hot Cooked Vegetable Stock
• 2 tablespoons cashew nuts
• salt and pepper

1. Preheat the oven to 200°C (400°F) Gas Mark 6.
   
2. To caramelize the carrots, put them in a bowl and mix with 1 tablespoon of the oil, the maple syrup and some seasoning. Tip them into a roasting tray and roast in the oven for 20—30 minutes, or until tender and golden.
   
3. While the carrots are roasting make the soup: heat the remaining oil in a large saucepan, add the onion, fresh red chilli, ginger and garlic and fry gently for 4–5 minutes until softened.
   
4. Add the chilli flakes and cumin or coriander and cook, stirring, for a few minutes.
   
5. Add the red lentils and stock. Bring to the boil, then turn the heat down and simmer, part-covered, for 20 minutes, or until the lentils are tender.
   
6. Before serving, toast the cashew nuts. Put the cashews in a large, dry frying pan and toast over a medium heat for 3–4 minutes, tossing the pan occasionally, until golden all over. Tip the nuts into a bowl and leave to cool, then finely chop.
   
7. To serve, ladle the soup into bowls, top with the roasted carrots, toasted cashews and a sprinkling of chilli flakes.
   
   

Nutrition tip
• Red lentils are a good plant source of iron and serving with the toasted cashews adds a second burst of this anaemia-protective mineral too.

A HANDFUL of chopped coriander leaves would also make a great topping.
SERVE with grilled flatbread or naan bread.
ADD some cubes of oven-roasted tofu or grilled aubergine.
USE less stock and serve as a lentil dahl or accompaniment.