Ingredients

4 tbs olive oil

A large knob of unsalted butter

4 carrots, peeled and finely sliced

A whole celery, trimmed to remove ends and leaves, then finely sliced

2 leeks, trimmed and finely sliced

1 tsp Garam Masala

6 fat garlic cloves, peeled and finely chopped

500g (18 oz) red lentils, rinsed

3 tbs lemon juice or lime juice

1.8 litres chicken or vegetable stock

Sea salt

Freshly ground black pepper

 

To garnish

Thick natural yoghurt or cucumber raita (or you can use ready made Tzaziki)

Dust with powdered Cumin or Dukka

 



AND THIS IS WHAT YOU DO……

 
1. Heat the butter and oil in a large saucepan.

2. Add the carrots, celery and leeks, stir well and replace lid and leave to steam and cook gently for about 15 minutes.

3. Add teh Garam Masala and cloves, stir well and cook for a minute or two.

4.  Add the lentils and the stock, stir thoroughly, replace lid and allow to simmer for at least 30 minutes or until cooked until soft.

5.  Purée in batches or use a hand held blender until smooth.

6.  Adjust seasoning to taste and add the juice of either a lemon or lime and stir thoroughly.   If the soup is too thick, you can add a little more stock.

7.  Serves with Raita.