Quick and healthy beetroot soup

In a soup pan fry the following for 3 mins in some sunflower oil:

• 2 red onions, chopped
• 3 small thinly sliced carrots
• 2 tsp ground cumin
• 1 tsp turmeric powder

Then add:

• 1 thinly sliced bell-pepper

Cook/fry for another 3 mins, possibly adding a bit of water to ease the cooking, and then add:

• 1 litre chicken/vegetable stock
• salt to taste
• 4 pre-cooked packaged beetroots sliced 2 ways

Cook for another 4 minutes, then smooth using a hand blender, add a tin of lentils and cook for another 4 mins.  Decorate with sprouts (optional).

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