Making packed lunch every day and keeping it interesting, healthy and hearty requires a little forethought.
Lentil, cumin, carrot and coconut milk soup is a welcome addition to any lunch box and helps spice up a sandwich no end.
Toast 2 teaspoons of cumin and a pinch of chilli flakes in a dry pan until they become aromatic.
Add 500g of grated carrots, 150g of dry red lentils, 1 litre of vegetable stock, 1 can of coconut milk.
Bring to the boil and simmer gently until lentils are cooked.
Whizz in a blender, season.
Makes about 1.8 litres - divide into servings for your thermos - this chap takes 250ml, cool and freeze.