elliottfamily.me From Scratch

Recipe

Spiced Tomato and Lentil Soup

A big pot of thick, smooth red lentil soup with cumin and coriander.

Cook 45 min

You'll need

  • 3 onions, finely chopped
  • 6 carrots, peeled and roughly chopped
  • 3 cloves garlic, crushed
  • 1 kg split red lentils
  • 7 tsp ground cumin
  • 1 tbsp ground coriander, heaped
  • 1.2 litres chicken stock
  • 3 tins plum tomatoes, 400 g tins
  • 4 tbsp tomato puree
  • 1 tsp nutmeg
  • 2 tsp sugar
  • 2 tsp salt, depending on the stock
  • 3 bay leaves
  • coconut oil, for frying

Equipment

  • large saucepan
  • hand blender

Method

  1. Heat the oil in a large saucepan.
  2. Add the onion and cook for a few minutes, stirring now and then, until it starts to soften.
  3. Stir in the carrot and cook for 3 minutes, stirring often.
  4. Add the garlic, cumin and coriander and cook for 1 minute, stirring continuously.
  5. Add the lentils, stock, tomatoes, nutmeg, sugar, puree and bay leaves.
  6. Bring to the boil, then simmer for about 30 minutes, until the lentils and vegetables are soft.
  7. Remove the bay leaves.
  8. Blend in the pan with a hand blender until smooth.
  9. Add salt as needed.