Name: Tomato and lentil soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 1/4 cup tomato paste; 1 tablespoon chilli paste or sambel oelek; 2 teaspoon crushed garlic; 2 teaspoon sweet paprika; 1 teaspoon ras el hanout; 1/2 teaspoon dried thyme; 1 cup dried red lentils; 2 400 g cans diced tomatoes; 4 cup chicken stock; 1 bay leaf; coriander leaves, pappadums, to serve

Tomato and lentil soup

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Serves 6

Prep

10M

Cook

25M

Total

35M

Ingredients

2 tablespoon olive oil

1/4 cup tomato paste

1 tablespoon chilli paste or sambel oelek

2 teaspoon crushed garlic

2 teaspoon sweet paprika

1 teaspoon ras el hanout

1/2 teaspoon dried thyme

1 cup dried red lentils

2 400 g cans diced tomatoes

4 cup chicken stock

1 bay leaf

coriander leaves, pappadums, to serve

Method

1.Heat oil in a heavy- based saucepan on medium. Add pastes, garlic, spices and thyme. Cook, stirring, 3-4 minutes. Mix in lentils.

2.Add tomato, stock and bay Leaf. Bring to boil on high. Reduce heat to medium. Simmer, uncovered, 15-20 minutes, until lentils are tender.

3.Discard bay leaf and season to taste. Serve soup topped with coriander and accompany with pappadums.

Ras el hanout is a Moroccan spice blend.
Note

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Ingredients

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