SPICY carrot, red pepper and lentil soup

I had my main meal at lunch time. So my dinner was a spicy carrot, red pepper and lentil soup. I also had 100g of onion bread and the whole meal was really satisfying and filling at just 450 calories.  I topped the soup with a generous dollop of FULL FAT tasty Greek yoghurt and some crunchy bacon pieces.

This soup was really easy to make. I didn’t fry any of the ingredients to start with, and this didn’t affect the resulting delicious flavour either.  The warm spices from the Ras El Hanout really pepped this up too.

Prep time: 20 minutes

Cooking time: 30 minutes

Ingredients – serves 4

100g red pepper (leave out if you don’t have)

500g carrots – washed and chopped

150g red split lentils – pre-boiled for 10 mins

50ml of milk (to give it a bit of a creamy texture)

stock / water – enough to cover ingredients

one large onion – diced

one celery stick – chopped

leaves from the celery – I took these off and washed them then added to soup

2 cloves of garlic – if you like

about a teaspoon of Ras El Hanout – or CHILLI FLAKES AND A DASH OF CUMIN

salt and pepper

Place all the above ingredients into a saucepan and cook for 20 minutes. Blitz until smooth. Then add the toppings - e.g. bacon pieces, fried onions or croutons.

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