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.
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
1 tbsp crème fraiche
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.