Magic Orange Soup

Food ambassadors Rima and Isata cooked up this soup in our ‘Healthy Living Kitchen’ to serve at the ‘Cost of Living’ event. This is food ambassador, Rima’s recipe that she makes as a quick and cheap dish.  The lentils which are full of fibre and protein keep the family full for longer. You can change up recipe, and try with different kinds of leftover veg.  

Ingredients 

6 carrots, chopped  

200 grams of red lentils  

1 tin of tomatoes 

1 large onion, finely chopped 

4 garlic cloves, grated 

1 thumb sized piece of ginger, grated 

1 teaspoon of turmeric 

1 teaspoon of cumin seeds 

1 teaspoon of fennel seeds 

2 bay leaves 

1 teaspoon of coriander seeds 

1 teaspoon of garam masala  

1 tablespoon of fenugreek leaves (optional) 

Handful of coriander leaves 

Method 

1. Heat the oil in a large pan.
2. Add the cumin seeds, coriander seeds and fennel seeds and fry for 20 seconds. Add the grated garlic and cook until slightly brown.
3. Add the grated ginger, chopped onions and bay leaves and cook for about 5 minutes until slightly brown. Add salt, turmeric and chilli powder or paprika, stir.
4. Add the lentils and chopped carrots. Add 1 litre of water. Once boiling, lower the heat and simmer for about 25 minutes until the lentils are soft.
5. Blend the soup with a hand blender, or blender. Stir in the garam masala and fenugreek leaves (if using) and cook for a further 5 minutes.
6. Garnish with the coriander leaves