Serves: 4 to 6
Ingredients
- 1 tbsp olive oil
- 1 onion, roughly chopped
- 1 green or red pepper, seeded and roughly chopped
- 1 carrot, peeled and roughly chopped
- 1 courgette, roughly chopped
- 1 clove of garlic, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 200g split red lentils, washed
- 1 litre vegetable stock
- 1 canned plum tomatoes
- 2 tsp tomato puree
- 1 bay leaf
- Sea salt and black pepper
- Fresh parsley, sage or coriander, coconut milk, and sesame seeds to garnish
Instructions
- Heat the oil in the saucepan, then add the onion and cook over low heat for 5 to 7 minutes until soft.
- Stir in the pepper, carrot and courgette and cook for about 3 minutes.
- Add the garlic, cumin and coriander, then cook, stirring constantly for one minute.
- Add the remaining ingredients - lentils, stock, tomatoes, juice, tomato puree and bay leaf. Bring to a boil, then reduce heat, cover and simmer for 30 minutes until the lentils and vegetables are very soft.
- Remove the bay leaf. Blend the soup with an immersion blender or in a food processor.
- The soup will be fairly thick. Dilute with a little more stock if you prefer it thinner.
- Season to taste. Serve garnished with parsley, coriander or sage, coconut milk and black sesame seeds.
- Enjoy!