I love soup. I eat it pretty much every day for lunch. Lentil is my favourite and I generally make the same old recipe all the time, but I think it’s time for something new. So, this is Curried Red Lentil Soup from Vegetarian Soups For All Seasons. It’s a mildly spiced soup, using curry powder, fresh ginger, ground coriander, cinnamon and nutmeg. The book suggests letting the soup stand for an hour or two before eating and it’s worth it because the flavour definitely improves with time. I like the addition of spinach for some colour and I adore spinach so I am happy to add it to almost anything.
Pictured alongside are chapatis which are also from Vegetarian Soups For All Seasons. They are basically just flour, water and salt and really simple to make. The most time consuming part of making them is leaving the dough to rest for 30 minutes, but that can be done while the soup is cooking. I think next time I make them I will add some garlic or cumin or something to add a little extra flavour.