Spicy Tomato and Lentil Soup Recipe
Summary
Preparation Time5 MinCooking Time40 Min
Ready In45 MinDifficulty LevelEasy
Health IndexHealthyServings4
HealthyLow Fat
Ingredients
| 15 ml / 1 tbsp sunflower oil | ||
| Onion | 1 , finely chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| 2.5 cm / 1 in piece fresh root ginger, peeled and finely chopped | ||
| 5 ml / 1 tsp cumin seeds, crushed | ||
| 450 g / 1 lb ripe tomatoes, peeled, seeded and chopped | ||
| 115 g / 4 oz / 1/2 cup red split lentils | ||
| 1.2 litres / 2 pints / 5 cups vegetable or chicken stock | ||
| 15 ml / 1 tbsp tomato puree | ||
| Black pepper salt | 1 To taste | |
Directions
1. Heat the sunflower oil in a large heavy-based saucepan and cook the chopped onion gently for 5 minutes until softened.
2. Stir in the garlic, ginger and cumin, followed by the tomatoes and lentils. Cook over a low heat for a further 3-4 minutes.
3. Stir in the stock and tomato puree. Bring to the boil, then lower the heat and simmer gently for about 30 minutes until the lentils are soft. Season to taste with salt and pepper.
4. Puree the soup in a blender or food processor. Return to the clean pan and reheat gently. Serve in heated bowls. If liked, garnish each portion with a swirl of yogurt and a little chopped parsley.
2. Stir in the garlic, ginger and cumin, followed by the tomatoes and lentils. Cook over a low heat for a further 3-4 minutes.
3. Stir in the stock and tomato puree. Bring to the boil, then lower the heat and simmer gently for about 30 minutes until the lentils are soft. Season to taste with salt and pepper.
4. Puree the soup in a blender or food processor. Return to the clean pan and reheat gently. Serve in heated bowls. If liked, garnish each portion with a swirl of yogurt and a little chopped parsley.
Chef
