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Spicy Tomato And Lentil Soup

Healthycooking's picture
Ingredients
  Sunflower oil 15 Milliliter (1 tbsp)
  Onion 1 , finely chopped
  Garlic 2 Clove (10 gm), crushed
  Fresh ginger root 1 Inch, peeled and finely chopped
  Cumin seeds 1 Teaspoon, crushed (5 ml)
  Ripe tomatoes 1 Pound, peeled, seeded and chopped (450 g)
  Red split lentils 4 Ounce (115 g, 1/2 cup)
  Vegetable stock/Chicken stock 2 Pint (1.2 litres, 5 cups)
  Tomato puree 15 Milliliter (1 tbsp)
  Salt To Taste
  Black pepper To Taste
Directions

1. Heat the sunflower oil in a large heavy-based saucepan and cook the chopped onion gently for 5 minutes until softened.
2. Stir in the garlic, ginger and cumin, followed by the tomatoes and lentils. Cook over a low heat for a further 3-4 minutes.
3. Stir in the stock and tomato puree. Bring to the boil, then lower the heat and simmer gently for about 30 minutes until the lentils are soft. Season to taste with salt and pepper.
4. Puree the soup in a blender or food processor. Return to the clean pan and reheat gently. Serve in heated bowls. If liked, garnish each portion with a swirl of yogurt and a little chopped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
4

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