“What else have we seen this guy in?” my brain mutters.
“A barbers shop?…In Peckham?”
“Yeah…Was quite a good series from what I recall” I bob another strawberry in my mouth.
“How do you even remember that?”
“He was the stylist with the very tight trousers…” I find myself frowning at the now empty punnet.
My brain, however, is lost for words – for a change!
1 tbsp olive oil
3 x medium carrots
1 x large onion
200g split red lentils
2 cloves of garlic
200g drained chickpeas
2 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds
1 x 400g tin of tomatoes
2 pints vegetable stock
Chop the onion and carrots…As chunky as you like!
Toast the cumin, coriander and fennel seeds by adding them to a hot frying pan for a minute (until they darken slightly), then transfer to a mortar and pestle (or processor) to smush.
Heat the olive oil in a pan (over a medium heat), then add the onions and garlic – cook until tender.
Add the carrots and cook for a further 5 minutes before adding the cumin, coriander and fennel.
Once combined add the tomatoes and stock – bring to the boil. Throw in the lentils and cook as instructed on the pack.
Add the chickpeas for the final 5 minutes and enjoy!
This makes one very thick, comforting, nutritious and filling soup – perfect for gloomy days!
PS – As I mentioned on Tuesday I’m taking a mini-break this weekend for my birthday; if you would like to see photos of my favourite part of the UK then drop by my Instagram…Hopefully the weather will play nice!