Mexican lentil soup

• Red lentils200g
• Brown onions150g
• Carrots150g
• Chopped tomatoes1 × 400g tin
• Ground cuminstore cupboard1 tsp (5g)
• Mild chilli powderstore cupboard½ tsp (2.5g)
• Stock cubes2 cubes
• Lemons1
• Plain tortilla wraps2

Plus salt and pepper. About £1.60 for the amounts used.

Method

1. 1

   Fry 1 chopped onion and 150g diced carrots for 6 minutes. Add 1 tsp cumin and ½ tsp chilli powder for 1 minute.

2. 2

   Add 200g rinsed red lentils, 1 tin chopped tomatoes and 2 stock cubes dissolved in 1.2 litres boiling water. Simmer for 20 minutes.

3. 3

   Season and add a squeeze of lemon.

4. 4

   Cut 2 wraps into strips, toast in a dry pan until crisp and scatter over the soup.