Serves 2 (very generously)
Prep: 15 min
Cook: 25 min
2 tbsp canned Eazy onions or 1 onion softened in 1 tbsp olive oil
125g spring onions
2 garlic cloves
20g knob ginger
1 tsp chopped dried chilli
Knob of butter
2 tsp black mustard seeds
500g medium-sized carrots
100g yellow split peas or other quick cook lentils
2 chicken stock cubes
2 limes
50g coriander Indian bread to serve (optional)
Cook the onion gently in a medium pan while you trim and finely slice the spring onions. Peel and slice the garlic in thin rounds. Peel the ginger and slice thinly in pieces slightly smaller than the garlic. Stir spring onions, garlic, ginger, chilli and mustard seeds into the onions with the knob of butter. Cook until the spring onions are tender. Boil the kettle. Scrape and slice the carrots into thin pennies. Stir the split peas into the softened onion, cover and cook for 5 minutes.
Dissolve the stock cubes in 1 litre boiling water from the kettle and add to the pan. Boil, stirring a couple of times, for 5 minutes, then add the carrots. Adjust the heat so the soup simmers steadily, partially cover the pan and cook for 15 minutes until carrots and split peas are tender. Adjust the seasoning with salt and lime juice.
Chop the coriander, stir into the soup and serve with a lime wedge and warm Indian bread.