oil for frying a small piece of ginger, peeled and grated 1 tsp cumin seeds a pinch chilli flakes 1 onion, finely chopped 2 large carrots, peeled and grated 6 oz/150g red lentils (soak for 2 hours before using) 1Pint vegetable stock fresh, cube or concentrate/ham stock (your preference 1 lime, juiced to taste 1 Tbsp sour cream (optional) a small bunch coriander
Heat 1 tbsp oil in a large pan and fry the ginger and spices for a couple of minutes. Add the vegetables and cook for 5 minutes more then add the lentils and stock. Bring to the boil and simmer for 15 minutes, stirring occasionally until the lentils are tender. Blend until smooth, or if you prefer leave chunky. Stir through a squeeze of lime juice and serve with a small blob of sour cream and a sprinkling of coriander.