Tomato and Red Lentil Soup
Servings 4 people
Ingredients
- 1 tbsp olive oil
- 1 onion roughly chopped
- 2 sticks celery roughly chopped
- 1 carrot roughly chopped
- 1 clove garlic crushed
- 1 tsp ground cumin
- 0.5 tsp ground coriander
- 0.5 tsp chilli flakes
- 175 g red lentils
- 1.2 l vegetable stock
- 400 g plum tomatoes tin
- 2 tbsp tomato puree
- 1 bay leaf
Instructions
- Heat the oil in a saucepan. Add the onion and cook over a low heat for 7–8 minutes, stirring occasionally, until beginning to soften. Stir in the celery and carrot and cook for 3 minutes, stirring frequently. Add the garlic, chilli, cumin and coriander and cook for a further minute, stirring constantly.
- Add the lentils, stock and tomatoes with their juice, tomato purée and bay leaf. Bring to the boil, reduce the heat, then half-cover the pan with a lid and simmer for 25–30 minutes until the lentils and vegetables are very soft.
- Remove the bay leaf from the soup. Blend the soup in the pan using a hand-held blender, or tip into a blender or food processor, process until smooth, then return the soup to the pan. Check the consistency; it will be fairly thick, so if you prefer it thinner, dilute with a little more stock.
1 Comment