Sorry, no pics. We gobbled it up before the thought of a camera crossed my mind!
1 1/2 tablespoons vegan margarine
1 onion, finely chopped
3 cloves garlic, crushed
1 tablespoon grated ginger
1 teaspoon chilli flakes
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 carrots, peeled and chopped
2 cups canned tomatoes, chopped
1 cup red lentils
3 cups vegetable stock
salt & freshly ground black pepper
Melt butter in a saucepan and add onion, garlic, ginger and spices. Cook over a medium heat until the onion is soft.
Add carrots, tomatoes, lentils and stock. Slowly bring to a boil, then cover pan and gently simmer for about 40 minutes until the lentils are tender.
Season to taste.
So easy and yummy! I love thick, hearty soups, and this one definitely does the trick.