spicy lentil and tomato souprating:
Winter warmer, lovely served with plenty of fresh, crusty bread or cheesy croutons.
Adjust amount of chili depending how spicy you like your food!
Serves 4 - 6
160 gr Split red lentils
1 Stick of celery
2 Cloves of garlic
1 400 gr Tin of chopped tomatoes
2 tsp of Cumin
2 tsp of Dried chili flakes
1 tbs Tomato puree
1 Bay leaf
1 tbs Olive oil
2 Litres of Vegetable Stock
Salt and pepper
Chop the onion, celery and garlic.
Heat olive oil in a large pan. Add onion, celery, garlic, cumin and chili flakes. Cook gently for four or five minutes until softened.
Add stock, lentils, tinned tomatoes, tomato puree, bay leaf and season to taste.
Bring to boil, then simmer for 40 minutes until the soup is thickened, stirring occassionally. If soup becomes too thick add more stock.
Taste and season again if necessary.
Remove bayleaf and use hand blender to puree the soup.