Sounds like a contradiction doesn’t it? Actually this is a soup recipe my sister invented by opening some tins and throwing the ingredients in a pot to make soup. The result: a quick and delicious spiced lentil and pea soup.
What’s great about it is all the ingredients are long-lasting and the kind of things you can keep in storage in your pantry and freezer (and probably already do). I’m going to keep it in mind as a great option when we’ve run out of fresh food in the house.
The spice mix is changeable depending on taste, and I did it slightly different to Alice’s recommendations this time, and will probably try something slightly different next time, depending on taste.
All you do is this:
Cook about 1 tsp of turmeric and 2tsp each of coriander seed, hot paprika, sweet paprika and about 1/2 a tsp of chilli (About. then add more of any of these to taste).
Once the spices are hot and the flavours infused, add a can of lentils, a can of tomatoes and about the same amount of frozen peas. Cook until hot.
Alice blended hers with a stick mixer, but I like chunky soups so I just stirred it a bit.
You can serve it with toast and add cheese, salt, pepper, lemon juice… whatever works.