Spicy Pea and Lentil Soup

This is a tasty and filling soup with a kick of chilli, made using fresh peas from the pods. It is suitable for vegans and is also gluten and diary free. Serve with flatbreads for a very filling meal.

Preparation time - 10 minutes
Cooking time - 40 minutes

Ingredients (serves 4)

150g fresh or frozen peas

300g yellow mung dal lentils 

1/2 onion

1 red chilli

1 tsp fresh ginger

1 garlic clove

3 tbsp oil

1 carrot

1 parsnip

1/2 red pepper

1 tsp mixed herbs

2 vegetable stock pots

1 litre water

165ml can of coconut milk

3/4 tsp black pepper

1/4 tsp salt

1/2 tsp Worcester sauce

To cook

1. Place lentils in saucepan to boil for 25 mins. Meanwhile finely chop the onion, chilli, garlic and ginger.

2. Fry the onion, chilli, garlic and ginger in the oil till the onion is soft. Finely chop the carrot, parsnip and red pepper and add to the pan. Fry on a low heat for 10 minutes.

3. Drain and rinse the lentils. Add to the fried onions along with the peas and mixed herbs.

4. Add the stock pots and water.

5. Stir in the coconut milk. Add the Worcester sauce, salt and pepper. Leave to simmer for 15 minutes.

6. Serve with a basil garnish.

Alternatives

The fresh chilli can be reduced to reduce the spice levels. It can also be replaced with 1/2 tsp of paprika to make it suitable for children. Frozen peas can be used instead of fresh peas if required.