
Serves 3 persons
Cooking time: 35 minutes
- Cook the onion, garlic and cumin in a large saucepan over a medium heat until starts to golden and soften.
- Place the 700g of tomatoes in the saucepan and continue to cook with the onions, garlic and cumin. Stir during cooking until the tomatoes start to break down.
- Place the lentils in the saucepan with the tomatoes add the vegetable stock very gradually. This should take about 20 to 25 mins.
- Once the lentils are soft, season with salt and pepper and using a hand blender (or transfer in batches to your food processor), whiz into a smooth soup.
- Serve with a drizzle of olive oil and topped with some toasted mixed seeds for some crunch.
Ingredients
Black Pepper 1 pinch |
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Centra Red Onion 1 - finely chopped |
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Cherry Tomatoes 700 g |
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Coconut Oil 1 tbsp |
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Garlic 2 clove crushed |
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Ground Cumin 2 tbsp |
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Red Lentils 200 g |
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Salt 1 pinch |
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Vegetable Stock 1 litre |
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