That sounds like a back-handed compliment but if you like soup and lentils as much as I do it is a genuine and hotly-contested accolade!
For the record, my absolute favourite is this one. This soup, however, is a filling bowl full of spicy cheer. I don’t know why exactly but it really does make me happy.
Perfect for a week night dinner with some flatbreads and dips on the side. Give it a go and smile!
2 tsp cumin
Large pinch/shake of chilli flakes (to taste, you can always add more later!)
1 large onion (red or white, both are good)
4 carrots (optional)
1 tin chopped tomatoes
1 tin chickpeas (drained)
150g red lentils
850ml stock (I use chicken)
Fresh coriander and a good dollop of yoghurt (optional)
Put the spices in a large pan and heat gently for a minute. Add a slug of olive oil and the onion and fry until softened.
Stir in the carrot and lentils then add the stock and tomatoes. Simmer for 15-20 minutes or until the lentils are cooked, then blend; a hand blender does the job just fine.
Add the chickpeas and heat through, then serve with chopped fresh coriander and a dollop of yoghurt if you feel like it.