THIS SPICY TOMATO SOUP IS PERFECT COMFORT FOOD FOR A CHILLY DAY – GREAT FOR LUNCH ON A CHILLY DAY AND ALL YOU NEED IS A FEW STORE CUPBOARD INGREDIENTS TO MAKE IT.
1 TBSP OLIVE OIL, 1 LARGE ONION, 1 LARGE CARROT, 1 STALK CELERY, 2 CLOVES GARLIC CHOPPED, ¼ TSP DRIED RED CHILLI FLAKES, 1/8 TSP CAYENNE PEPPER, ½ TSP DRIED OREGANO, 1 TSP GROUND CUMIN, A SMALL HANDFUL FRESH CORIANDER (LEAVES REMOVED AND STEMS FINELY CHOPPED), 1 HEAPED TBSP TOMATO PUREE, 1 400G TIN CHOPPED TOMATOES, 1 LTR VEG STOCK MADE WITH 2 STOCK CUBES, 150G DRIED RED LENTILS, 2 DRIED BAY LEAVES, ¼ TSP SUGAR, ½ TSP SEA SALT, ¼ TSP GROUND BLACK PEPPER
WARM THE OLIVE OIL IN A LARGE SAUCEPAN OVER A MEDIUM HEAT. ADD THE CHOPPED ONION, CELERY AND CARROT AND SAUTE FOR 10 MINS STIRRING OCCASIONALLY. THEN ADD IN THE GARLIC, CHILLI FLAKES, CAYENNE, OREGANO, CUMIN AND CHOPPED CORIANDER STEMS AND STIR WELL, BEFORE ADDING THE TOMATO PUREE, THE CHOPPED TOMATOES AND THE STOCK. STIR WELL AND THEN ADD IN THE LENTILS. ADD THE BAY LEAVES AND SEASON.
SIMMER FOR 20 MINS, REMOVE THE BAY LEAVES, AND THEN STIR IN THE CHOPPED CORIANDER LEAVES. BLEND TO A SMOOTH SOUP, BUT IF YOU DON’T HAVE A BLENDER THEN AS IT IS IS FINE TOO. SERVE WITH A DOLLOP OF NATURAL YOGURT, A SCATTERING OF CHOPPED CORIANDER LEAVES, AND SOME WARM CRUSTY BREAD.