Spicy Red Lentil Soup

I always like to batch cook soup to have in the freezer ahead of the winter. It makes for a quick, warming meal, of course, but my motivation lies mainly in the desire/ need to have homemade and satisfying soup readily available in case I fall ill. This Spicy Lentil Soup covers both bases. It's satisfying thanks to the earthy lentils and has a kick to it which is something I particularly crave when ill. If you're feeling run down or ill, this soup will help you on the road to recovery. That said, there's a slightly superstitious side to me which (sort of) believes that if I'm prepared for any illness that strike, then I inevitably won't get ill- here's hoping! In any case, I hope you'll enjoy this soup- it's one of my boyfriend's favourite recipes from the site.

Three great health benefits: boosts immunity, good source of fibre, beneficial for heart health

Serves 4

Ingredients:
1 tbsp olive oil
1 large onion, finely chopped
1 stick of celery, finely chopped
2 carrots, grated
2 cloves garlic, crushed
1 red chilli, finely chopped (de-seed if you wish to reduce the heat)
1 tbsp tomato puree
1 x 400g tin chopped tomatoes
175g red split lentils, rinsed
1 litre vegetable stock
Sea salt and black pepper

Method:
1) Warm the oil in a large saucepan over a medium low heat on the hob. Add the onion and lightly fry for a couple of minutes until softened.
2) Add the celery, carrot, garlic and chilli and lightly fry for a further minute or so, stirring regularly.
3) Stir in the tomato puree and chopped tomatoes, followed by the lentils and vegetable stock (swish in the empty chopped tomatoes tin to make sure you obtain all of the juice). Season with salt and pepper.
4) Bring to the boil then reduce the heat and simmer for 20 minutes, stirring regularly.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats