Spiced Potato and Lentil Soup (from Tinned Tomatoes)
tbsp olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
1cm piece ginger, finely chopped
1 tsp ground turmeric
1 tsp ground cumin
a good pinch of chilli powder
4 medium potatoes, chopped into chunks (1 cm approx)
200g red lentils
1.2l vegetable stock
handful of fresh coriander, chopped
salt and pepper
Saute the onion, garlic and fresh ginger until the onion is soft and translucent.
Add the spices and mix well. Add a splosh of water to prevent the spiced onions from sticking to the pan.
Add the potatoes and lentils, then pour in the stock. Bring to the boil, then reduce to a simmer and cook for 25-30 minutes until the potatoes and lentils are tender.
Season with salt and pepper, then add the fresh coriander and serve.