THE MAKE-AHEAD STAPLE
(ENOUGH FOR SIX PORTIONS)
INGREDIENTS
3 tbsp olive oil, plus extra to drizzle • 2 onions, finely chopped • 4 garlic cloves, crushed • 2 tsp ground cumin • ½ tsp ground turmeric • ½ tsp ground coriander • ½ tsp salt • 1 ltr vegetable stock • 200g uncooked green or Puy lentils, washed and drained • salt and black pepper To serve: small handful of fresh parsley, chopped
METHOD 1. Put the olive oil in a saucepan and place over a medium heat. Once it’s hot, add the onions, garlic, spices and salt and sauté for 10 mins, until the onions are translucent and soft. 2. Add the stock, lentils and 200ml water, bring to the boil, then cover and simmer for 40-45 mins, until the lentils are cooked through and the soup is thick. Taste and adjust the seasoning if necessary. 3. Allow to cool, then portion it out and store in the fridge or freezer until you need it. Serve with parsley and a drizzle of oil.