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

  1. Place all the ingredients apart from the crème fraiche in a saucepan and bring to the boil. Simmer for 30 minutes.
  2. Remove the bay leaf and blend the soup.
  3. Stir in the crème fraiche and serve.