Saturday, February 9, 2013

Vegetarian: Tomato and lentil soup

Usually the word lentil is enough to send people running. You won't even notice the lentils in this soup. It is my husband and 4 year olds' favourite as the lentils used are the small red variety, which pretty much just dissolve into the soup and thicken it. It is full of protein, taste like a delicious tomato soup, and is great served on a cool day for lunch or dinner with bread or scones.

Tomato and Lentil Soup

2 T olive oil
2 onions, chopped
3 cloves garlic, crushed
1 t cumin
1 t coriander
1 t smoked paprika (I love smoked paprika!)
2 tins crushed tomatoes
6 c beef or vegetable stock
1/3 c tomato paste
1 1/2 c red lentils
2 T brown sugar
1/2 c chopped parsely or coriander leaves
sour cream to garnish (optional)

1. Heat oil on low in a large pot and fry onions and garlic until soft.
2. Add the spices and fry for 1 min.
3. Add tomatoes, stock, paste, lentils and brown sugar and bring to boil.
4. Simmer for 45 mins until lentils are soft, stirring occasionally to avoid sticking to the bottom.
5. Stir through herbs and serve with a blob of sourcream in the middle if you wish.
6. Crusty bread or scones on the side are delicious!

1 comment:

  1. Yum! I'm going to give this one a go when the weather gets a bit cooler. Thanks Sara.

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