This is a great recipe for soup which you could whizz up as soonas you get home

Ingredients:

1 x cup of washed Red Lentils ( I substituted with puy lentils the other day and they were good too)

1 large Spanish onion

1 large florette of brocolli

1 celery stick

1 cube chicken or vegetable stock

2  x cloves of Garlic

1 tsp*

brown mustard seeds

1 tsp cumin seeds

Olive Oil( you can use corn or sunflower or oilseed rape or groundnut/peanut but Olive is healthy)

White pepper

1/2 tsp Cayenne pepper or chilli flakes or 1 fresh chopped red chilli (optional)

Pinch of Afafoetida (if you have it – it adds flavour and helps stop you farting!)

*tsp = teaspoon

Utensils:

chopping board

sharp knife

heavy bottom pot

wooden spoon

Method:

Chop the onion and set aside.

Chop the brocolli removing the tough stalks.

Chop the celery into 3 cm pieces.

Dry roast the cumin in a pan unil it darkens and begins to smoke.  Then gring to a powder in a mortar and pestle or spice grinder – this whole process will vastly enhance the flavour of the spice.

Make a pint of stock with hot water

Heat a good glug of Olive Oil in a pan and saute the onions on a moderate heat until they start to turn golden,  then add the garlic and mustard seeds  – continue to fry for 1-2 mins or mustard seeds start to pop.  Add the ground cumin and cayenne pepper/ chilli flakes and white pepper. Mix all in well.

Add the lentils and still round then add the brocolli and celery and the pint of stock.  Bring to the boil and then add more water if necessary – the mix should be covered. 

Turn heat down and allow to simmer for approx  20 mins or vegetables appear done – remove any scum that forms with a large kitchen spoon.

Finally remove from heat and let it cool a bit before using an electric hand blender to whizz the mix to a soup consistency. 

Serve in a bowl with crusty bread and butter or some brown rice