Lentil soup is an ideal lunch staple - squeeze over fresh lemon or lime juice when serving; the vitamin C improves your body’s absorption of the iron. Ingredients SERVES 2 50g (1 3/4 oz) red split lentils, rinsed 1 onion, chopped 1 carrot, chopped 600ml (1 pint) vegetable stock 1 bay leaf 1/2 tsp curry powder 1/4 tsp thyme Black pepper 1 tbsp crème fraiche Method Place all the ingredients apart from the crème fraiche in a saucepan and bring to the boil. Simmer for 30 minutes. Remove the bay leaf and blend the soup. Stir in the crème fraiche and serve.