Carrot, Kale & Red Lentil Soup

Ingredients list; (Makes 6 servings) Preparation Time: 15 minutes Cooking Time: 25 minutes

• 1 tsp olive oil

• 2 plump garlic cloves

• 1 tsp cinnamon

• 1 tsp cumin

• 1 tsp turmeric

• Handful fresh thyme

• 4 shallots

• 6 medium carrots

• 150g kale

• 250g red lentils

• 1 vegetable stock cube

• 400g tin chopped tomatoes

• 60g cashews

Method;

• Finely slice the shallots, chop the carrots and crush the garlic.

• Add the olive oil to a large saucepan over a high heat, add the onion and fry for 2 minutes. Add the carrot and cook for another 2 minutes.

• Add the garlic, cinnamon, cumin and turmeric and stir to coat the vegetables.

• Add the tomatoes, vegetable stock, 500ml of boiling water and season with salt and pepper.

• Add the lentils, cover the pan and simmer over a high heat for 20-25 minutes.

• Once the carrots are soft add the kale and cook for two minutes.

• Top with cashews.