- STEP 1
Rouglhy chop all the veg and potatoes, the smaller the pieces the quicker it cooks. No need to peel, just remove the ends of the carrots and pepper.
- STEP 2
In a large saucepan, dry fry the chilli flakes and cumin seeds until they start to release their juices.
- STEP 3
Add the olive oil, and fry the onion until softened.
- STEP 4
Add the stock, tomatoes, chopped veg, potato and lentils. Cover and simmer for 30 mins, or until the vegetables are soft.
- STEP 5
Whizz with a stick blender- if the soup is too thick for you then add some water, or if too thin then leave uncovered to simmer for another 5-10 minutes.
- STEP 6
Season with salt and pepper, then serve piping hot.
