• 1 large onion finely chopped
  • 2 or 3 cloves of garlic, crushed
  • 1tsp cumin powder
  • 1tsp coriander powder
  • 200g lentils
  • 5 tomatoes, chopped
  • 500 ml stock
  • Marrow, peeled and chopped into small pieces
  • Bunch of watercress
  • Olive oil


  • STEP 1
    Fry chopped onions in the olive oil until starting to brown. Add garlic, then cumin and coriander. Cook for a couple of minutes, then add marrow. Cook for a further 5 minutes, then tip in lentils and mix thoroughly.
  • STEP 2
    Add chopped tomatoes, stock and the finely chopped watercress. Bring to the boil then reduce and simmer for half an hour, or until lentils are soft and mushy.
  • STEP 3
    Coarsely blend the soup with a hand lender. Season to taste. Allow to cool before serving.

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