Spicy lentil and tomato soup




Ingredients

 › 140 g of red split lentils
 › 10 ml of vegetable oil
 › 1 medium onion
 › 1 clove of garlic
 › 2 large fresh tomatoes or 1 can of chopped tomatoes
 › 1–2 sticks of celery
 › 2 carrots
 › 1 leek
 › ¼ teaspoon of chilli powder
 › 1 low-salt vegetable or chicken stock cube dissolved in 850 ml of 
boiling water
 › 1 tablespoon of fresh parsley or 1 teaspoon of dried parsley

Directions


1.  Peel and chop the onion and garlic.
2.  Wash, peel and chop the celery, carrots and leeks.
3.  Chop the tomatoes.
4.  Heat the oil and gently fry the chopped garlic, onion, celery, carrot and
leek until softened.
5.  Add the chilli powder and stir in the lentils.
6.  Stir in the tomatoes.
7.  Pour the stock over the vegetables.
8.  Simmer for 15–20 minutes until the lentils are tender.
9.  Add the parsley.
10. Blend if desired.
11. Serve and enjoy.

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