Sweat the onion, garlic, chilli and ginger in the oil for a few minutes. Then add your spices and leave for a few minutes more until everything softens, stirring occasionally to prevent sticking.
to prevent sticking.
Add your lentils and potatoes; stir in with the sticky spicy onion and leave for a minute, then pour in the stock.
Simmer for 10 mins, then reduce the heat and cook gently for a further 10-15 mins until everything is soft. Blend until smooth (or leave a bit chunky if you prefer).
until everything is soft. Blend until smooth (or leave a bit chunky if you prefer).
If you want to thin the soup slightly, add a splash more water after blending, then whizz again until smooth.
Although this serves four people, it's a great nutritious evening meal for one and I use the leftovers for lunch.
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