Spiced tomato and lentil soupby Hilary Price |
| Preperation time: 10 mins Cooking time: 30 mins Serves: 6 |
| Recipe Ingredients |
| 2 x 400g cans chopped tomatoes; 150g red lentils, rinsed; 1 onion, finely chopped; 2 carrots, peeled and diced; 1 tbsp ground cumin; 1 tsp medium curry powder; 2 pints/1.2 litres vegetable stock; freshly ground black pepper; 3 tbsp fresh chopped coriander. |
| Recipe Method |
| Put all the ingredients apart from the pepper
and coriander into a large pan and bring to a simmer. Cover and
cook for 30 minutes by which time the lentils should be soft. Let the soup cool for 5 minutes before liquidising in a blender (may need to do this in batches). Season well with the black pepper and garnish with the coriander. |
| More recipes: |
| Speedy scotch
broth Creamy asparagus risotto Highland winter vegetables Chickpea and coriander soup Split pea soup with cumin |
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