Mulligatawny Soup

Ingredients:

• 100g red lentils
• 1 small potato
• 1kg carrots
• 1 small turnip or swede
• 1 parsnip
• 1 courgette
• 1 onion
• Large tin chopped tomatoes
• 1 tablespoon tomato pureé
• 1 teaspoon garam masala
• 1 teaspoon curry powder
• 1 dessert apple
• 1 litre water
• 2 dessert spoons sunflower oil
• Salt & pepper

Method:

1. Peel and dice the onion, heat the oil in a saucepan add the onion and fry gently with the garam masala and curry powder.
2. Whilst the onion is frying wash the lentils under cold running water, it is easiest to put them in a sieve.
3. As soon as the onion is soft add the water to the pan put in the lentils and turn up the heat.
4. Wash the vegetables, peeling any that are not organic, dice into ½ to 1 inch chunks and add to the pan, along with the chopped tomatoes and the pureé.
5. Once the soup begins to boil stir and then lower the heat and allow to simmer.
6. Wash, core and small dice the apple and add to the pan.
7. Cover and simmer for approximately 1 hour, until all the vegetables are cooked.
8. Season to taste and serve with crusty bread and a side salad for a filling meal in itself.

Serves 4