Red lentil and tomato soup
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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