A healthy lunch choice that is tasty and nutritious.


  • 0.5 onion (diced)
  • 1 clove of garlic (crushed)
  • 1 tblsp olive oil
  • 2 carrots (scrubbed, topped and tailed, but not peeled)
  • 125 g dried red lentils
  • 0.25 tsp dried cumin
  • 0.25 tsp dried ginger
  • 0.25 tsp dried coriander
  • 750 ml vegetable stock
  • 0.5 red chilli (finely sliced)
  • handful of fresh chopped coriander


  • Simmer the onion and garlic in the olive oil until soft.
  • Then add the carrots, lentils and dried herbs and spices.
  • Add in the stock and boil until the carrots are cooked and the lentils look slightly mushy.
  • Add in the sliced chilli.
  • When the soup has cooled slightly, whiz it with a hand blender and then add the fresh coriander.

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