Spicy Tomato Lentil Soup
Tomato, red lentil, and a little coconut are combined with the aromatic spices for a filling, high-fibre soup.
Ingredients
- 180 g Red Lentils
- 1 tbsp Oil
- A pinch of Chilli Flakes
- 1 & 1/2 tsp Coriander
- 1 & 1/2 tsp Cumin
- 1/2 tsp Turmeric
- 1/4 tsp Ground Cardamon
- 200ml Passata
- 1 tbsp Tomato puree
- 1/2 Litre Stock, such as homemade chicken stock or vegan bouillon powder
- Salt and Black Pepper
Instructions
- Thoroughly rinse your lentils. I do this by putting the lentils into a sieve and into a bowl large enough to hold the sieve and completely submerge the lentils in water. Swish the lentils around with your hand, and refresh the water several times until the water looks clean.
- Heat the oil in a large saucepan and add the spices. Cook on a medium heat for for 2-3 minutes, being careful not to burn them.
- Add the passata, the stock and another 1/2 litre of boiling water. Season with salt and Black Pepper. If using stock cubes, add less salt. Bring to a boil, cover and let simmer on low for around 25 minutes until the lentils are tender.
- You can leave it to stand for a while before serving if you want to the thicken up a little more. It will also thicken more in the fridge overnight.