Spicy lentil and tomato soup

Recipe from: 08 July 2013
lentil-soup-tomato-recipe-winter

Ingredients 14
Servings 4
Time 00:10

Ingredients

  • 2
    Tbs
    PnP Finest extra-virgin olive oil, or avocado oil
  • 1
    onion, chopped
  • 2
    large carrots, grated
  • 3
    celery stalks, chopped
  • 2
    cloves granulated garlic, crushed
  • 1
    Tbs
    ground cumin
  • 2
    tsp
    paprika
  • 2
    tsp
    PnP ground coriander
  • 375
    ml
    split red lentils, dried
  • 4
    diced tomatoes
  • 1
    can PnP chopped tomatoes
  • 2
    tsp
    sugar syrup
  • 4
    cup
    vegetable stock, or chicken stock
  • 1
    dash salt and ground pepper
 

Method

00:40
 
Heat oil and sauté onion, carrots and celery in a large saucepan.

Add garlic, cumin, paprika, coriander and lentils and cook for another minute.

Add fresh and canned tomatoes, sugar and stock.

Half cover pan with a lid and simmer for 30-35 minutes until soft.

Blend three quarters of the mixture until smooth. Return to pot with remaining soup.

Season and serve.

More good ideas:

Boost nutrients by adding leftover cooked, diced vegetables to soup.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.



 
 

Read more on: soups  |  tomato  |  recipes
 

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