Tomato and Lentil soup




Serves; 4

1 400g plum tomatoes [can]

175g split red lentils

1 carrot, peeled and chopped

2 celery sticks, chopped

1 onion chopped

1 garlic clove crushed

2 tsp tomato pure’e

1 tsp ground cumin

1/2 tsp ground coriander

1 bay leaf

1.2 litre vegetable stock

1 tbsp virgin olive oil

Pinch of salt to taste

Black pepper


Prep and cook in 40 min

1. Place the saucepan on the cooker, add olive oil and onion to cook over low heat for 7 minutes, stir occasionally. When onion is soft, stir in the carrot and celery and allow to cook for about 3 minutes, stir in the garlic, add the coriander and cumin.

2. Add the lentil, tomato and stock, stir in the tomato pure’e stir in properly and add the bay leaf. Reduce the heat, put he lid and allow to simmer for 30 minutes until all content is soft.

3. Stir soup and remove the bay leaf. Blend soup until smooth, if you prefer soup lighter, add some more vegetable stock to the consistency you desire and heat it up to boil.

Serve soup with bread or scones as you prefer.