Tomato & Red Lentil Soup

I love soup.  I could eat it everyday for lunch and never get bored.  If there is one problem with soup it is many have a long cooking time and that is not always practical.  But then I came across this recipe and soup can be on the table in as little as 30 minutes from start to finish.  Not only is this soup delicious it is nutritious as well – win win.

Recipe from Mr & Mtrs Wilkinson’s How it is at home and makes 2 generous serves.

Ingredients

• 1 tbsp extra virgin olive oil
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 125gm dried red lentils
• 500ml vegetable stick (or water)
• 1 x 400gm tin chopped tomatoes
• 1 tsp apple-cider vinegar

To serve

• Salt to taste
• fresh coriander leaves
• yoghurt
• buttered toast – a must

Heat the olive oil in a saucepan over a medium heat, add the carrot and celery and saute with a pinch of salt for 3-5 minutes until soft.  Add the spices and lentils and cook for a further 1-2 minutes until the spices are fragrant and the lentils start to stick to the bottom.

Pour over the stock and bring to the boil, add in the tomatoes and vinegar, reduce the heat and simmer for 20 minutes until the lentils are cooked.  Thin with a little water if necessary and season to taste.

Ladle into bowls and serve with a dollop of yoghurt, coriander leaves and buttered toast.

So tell me what is your favourite soup??

Enjoy.

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