Name: Curried lentil and tomato soup
Prep time: 60 min
Cook time: 80 min
Total time: 140 min
Yield: 4 servings
Cuisine: Budget
Ingredients: 250 ml lentils red; 1 kg rosa tomatoes; 45 ml fresh chillies 573; 1 onion chopped; 1 garlic cloves, minced; 10 ml cumin ground; 10 ml coriander ground; 10 ml curry powder mild; 5 ml sugar; 1 l stock vegetable; sea salt and freshly ground black pepper; 50 ml fresh coriander chopped

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Ingredients (12)

250 ml	lentils — red
1 kg	rosa tomatoes
45 ml	fresh chillies — 573
1	onion — chopped
1	garlic — cloves, minced
10 ml	cumin — ground
10 ml	coriander — ground
10 ml	curry powder — mild
5 ml	sugar
1 l	stock — vegetable
	sea salt and freshly ground black pepper
50 ml	fresh coriander — chopped

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Method:

Soak the lentils in boiling water for an hour.

Pre-heat the oven to 200ºC. Place the tomatoes on a baking try and drizzle with 30ml olive oil. Roast in the oven for 20 minutes.

Heat the remaining 15ml olive oil in a pot and fry the onions until brown and fragrant.

Add the garlic, cumin, coriander powder, curry and sugar and fry for 2 minutes.

Drain the lentils and add to the onion mixture with the roasted tomatoes and vegetable stock. Season with salt and pepper and simmer for an hour until the lentils are cooked.

Add the fresh coriander and serve.

Reprinted with permission of Pink Polka Dot. To see more
recipes, click here.