Last night we were going to have friends over for an Indian feast. Then Tim got the sniffles and I got home late from work. Dinner was off but I was still primed for lentils and Tim’s cold called for some nourishing soup. So I tried out this recipe from the Guardian and dang was it tasteee. It’s made with ingredients I usually have around anyway, and I predict this will become a staple for quick, nutritious meals.

Another day, another lentil. Life is good.

Spicy red lentil soup with cumin and tomato

2 tbsp extra-virgin olive oil, plus extra for serving
1 large onion, finely chopped
2 cloves garlic, sliced
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1 litre vegetable stock
300g red lentils
400g tin chopped tomatoes
Salt and freshly ground pepper
1 medium bunch fresh coriander
1 tsp cumin seeds, toasted and ground, to serve (optional)

Put a medium saucepan on a medium heat. Add the oil then the onion, garlic, coriander seeds and cumin seeds. Fry, without colouring, for five minutes. Add the stock and lentils, cover, bring to a low simmer and cook for 10 minutes. Add the tomatoes and cook for 15 minutes, until the lentils are tender. Purée the soup and season to taste.

Serve with a trickle of olive oil, a pinch of freshly toasted, freshly ground cumin, and a sprinkle of cilantro.