Store cupboard soup
Serves 4
2–3 garlic cloves, peeled
A thumb-sized knob of fresh ginger (about 25g), finely grated
2 tsp ground turmeric or 1 tbsp finely grated fresh turmeric
2 tbsp olive or rapeseed oil
150g orange lentils, soaked if possible (for up to 4 hours), rinsed well
150g fresh or frozen peas
1 litre veg stock
Sea salt and black pepper
Grate the garlic, ginger and turmeric. Set a sauce pan over medium heat. Add the garlic, ginger and turmeric and the oil. Then in with the lentils and the vegetable stock.
Simmer until the lentils start to break down, about 20 minutes, stirring from time to time, until the lentils are completely soft. It might take a little longer (30-40 minutes) if they haven’t been soaked.
Once the lentils are tender and less orange and more yellow, you can add in the peas. They just need a couple of minutes simmering, just to warm them through. Then blitz the soup leaving a bit of texture and little pops of green from the peas.
Taste and season as needed. The perfect soup to warm you up after wild swimming. It’s also great for popping in a flask for a healthy, homemade packed lunch.
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