When you don’t have a lot of time, need to eat healthily, don’t have a fridge full of food or let’s face it  – too much month in the money! Then this is my go-to, saviour soup – it’s filling, nutritious and cheap. It’s also great when you have other things to do – a little bit of prep and then you can leave it simmering on the hob whilst you go about your business.

This is based on Turkish red lentil recipe but over the years I have refined it and got it to pretty much my idea of super tasty. I also use this recipe when I have had a hard day at work – I can’t think anymore and just need something easy.

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Ingredients
Olive oil (good healthy glug)
2 x cups washed red lentils
1 x large onion chopped
1 x large carrot chopped (chopped small)
1 x large potato (chopped small) you can substitute the potato for a good handful of rice or bulgur wheat
1.5 litres of hot Vegetable stock
A lot of dried mint! (it makes the difference)
Tbsp gound Turmeric
Good squeeze of tomato puree

Method
Add a good glug of olive oil into a large pan
Fill your kettle and boil it (for the stock)
Bring the oil to medium heat and drop in the chopped onion, chopped carrots, lentils and potatoes (or rice depending on what you are using and what you have in your cupboard)
Coat everything in the oil and stir for 4-5 minutes making sure you don’t brown the veg
Chuck in a very generous amount of dried mint – a good 2 tablespoons
Add a good squeeze of tomato puree
Throw in a tablespoon of turmeric powder
Stir it all together
Add about 1.5 litre or so of hot vegetable stock – adjust this to make sure there is at least an inch of water covering the ingredients – you may like your soup thick or thinner
Add salt and pepper (depending on the saltiness of stock)
Reduce to a low boil, put the lid on and put your timer on for about 40-45 mins
After about 45 minutes the lentils will be starting to break down – turn off and leave for about 10 minutes. I often like to blend my soup – this will make it thicker so you may have to adjust the liquid levels.

Ladle out a bowl of soup and then squeeze some fresh lemon over the top – serve with lovely crusty brown bread – enjoy!!!

The rest will be fine in an airtight container in the fridge for about 4 days.