Curried Lentil Soup (Batch Cook)

Fill your freezer with bowls and bowls of comfort.

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Ingredients (makes 9-10 portions)

Prep time: 5 mins Cooking time: 30 mins

• 2 onions, chopped

• 5 cloves garlic, crushed

• 3 carrots, cut into thin semi circles

• 500g red lentils

• 3 tsp garam masala

• 1 tsp dried coriander

• 2 tsp garlic granules

• 0.5-1tsp chilli flakes

• 1 tsp turmeric

• 2 veg stock pots

• 2.5ml boiling water

• Oil

• Salt & pepper

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Equipment required

• Large soup pot

• Blender/food processor

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Method

1. Add a drizzle of oil to the base of a large soup pot and pop on the hob over a medium heat. Add the onions and sweat down for 5 minutes. Add the garlic and continue to fry off for a further 2 minutes.

2. Add all the dried spices to the softened onions & garlic, mix well and fry for a further minute until nice and fragrant.

3. Add the carrots and lentils, as well as the stock pots and water. Mix well and increase the heat to bring it to a bubble. Once bubbling, reduce the heat to medium and let simmer, uncovered, for 25-30 minutes until the carrots are soft and the lentils are tender.

4. Use a blender or food processor to blitz the soup into a lovely thick consistency. Easy peasy!