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Tomato and lentil soup with spicy meatballs

Recipe from: 23 May 2011
tomato and lentil soup

Ingredients 14
Servings 4
Time 10 mins


  • 500
  • 2
    olive oil
  • 1
    smoked paprika
  • 2
    tins of red lentils - rinsed
  • 2
    tins of canned cherry tomatoes
  • 1
    small sachet tomato paste
  • 1
    medium onion - chopped
  • 1-2
    cloves garlic - crushed
  • fresh basil or parsley
  • salt and pepper
  • 2
  • 1
    red wine vinegar
  • more fresh basil or parsley for garnishing
  • creme fraiche or yogurt(optional)\


30 mins
Take the sausage meat out of the casings and form into small meatballs.
Heat the olive oil in a heavy based pot and fry the meatballs until they are golden brown.
Remove from the pot and keep one side.
In the same sausage flavored oil, add the paprika and saute the onion and garlic.
When the onion is soft and translucent, add all the ingredients except the creme fraiche and some of the fresh herbs.
Bring to the boil and add the meatballs.
Turn the heat right down and allow the soup to simmer and for  the sausage flavors to infuse all the other ingredients.
When ready to serve, drizzle some creme fraiche  over the top and sprinkle with the fresh herbs.
Serve with a crusty farm loaf!

Reprinted with permission of My Easy Cooking.
To visit My Easy Cooking's blog, click here.

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