Name: Spicy lentil and tomato soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Cuisine
Ingredients: 2 Tbs olive oil extra virgin; 1 onion chopped; 2 carrots large, grated; 3 celery stalks chopped; 2 garlic cloves, crushed; 1 Tbs cumin ground; 2 tsp paprika; 2 tsp pnp ground coriander; 375 ml red lentils split, dried; 4 tomatoes diced; 1 tinned tomatoes chopped; 2 tsp sugar syrup; 4 cup stock vegetable; 1 salt and freshly ground black pepper

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Ingredients (14)

2 Tbs	olive oil — extra virgin
1	onion — chopped
2	carrots — large, grated
3	celery stalks — chopped
2	garlic — cloves, crushed
1 Tbs	cumin — ground
2 tsp	paprika
2 tsp	pnp ground coriander
375 ml	red lentils — split, dried
4	tomatoes — diced
1	tinned tomatoes — chopped
2 tsp	sugar — syrup
4 cup	stock — vegetable
1	salt and freshly ground black pepper

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Method:

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.