Red lentil and tomato soup

Course dinner, Soup
Servings 4

Ingredients

  • 1 tbsp Drizzle extra virgin olive oil
  • 2 clove garlic clove crushed
  • 1 brown onion diced
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 500 g dried red lentils rinsed
  • 7 cup water
  • 2 400g tin diced tomatoes canned
  • 1 400g tin reduced salt tomato soup
  • 2 zucchinis chopped
  • 1 tsp salt

Instructions
 

  • Heat up the oil in a saucepan and then add the onion and garlic. Allow them to cook for a few minutes until the onion is soft.
  • Add the spices and let them fry for a minute or two so that the aromas are released. Enjoy the smells!
  • Add all the remaining ingredients except the zucchini to the pot, pop on the lid and bring to a boil.
  • Turn down the heat and let it simmer for around 20 – 30 mins, until the lentils are soft and cooked through.
  • Add the zucchini and cook for another 2-3 minutes until they just begin to soften.
  • Turn off the heat and use a hand blender to get the soup to your desired consistency. You can leave it a little chunky if you prefer or have it super smooth.
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