Spicy red lentil & tomato soup (Guardian)

• Knob of butter
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 gloves garlic, sliced
• 1/s tsp coriander seeds
• 1/2 tsp cumin seeds
• 1 ltr vegetable stock
• 300g red lentils
• 400g tin chopped tomatoes

1. Put medium saucepan on medium heat. Add butter and oil.
2. Once butter has melted add onion, garlic, coriander and cumin seeds. Fry, without colouring, for 5 min.
3. Add stock and lentils. Cover and simmer for 10 min.
4. Add tomatoes. Cook for 15 min, until lentils are tender.
5. Puree and season to taste.

Serves 4. Serve with natural yoghurt and roughly cut fresh coriander onto each serving.

Can add bacon for an extra flavour.

Pea soup

Pea soup

• 6 rashers bacon
• 1 onion
• 1 bag frozen peas
• 1 lettuce
• 500ml vegetable stock (3 stock cubes)
• Mint (fresh or dried)

1. Chop onion and bacon. Place in pan with a little water and fry until soft.
2. Add chopped lettuce and peas. Simmer for about 20 minutes.
3. Add vegetable stock and mint. Simmer for about 10 minutes.
4. Cool, then blend.
5. If freezing, bag up and put in freezer. Or:
6. Return to heat and heat until almost boiling to eat straight away with crusty bread and lashings of butter.