Tomato And Lentil Soup

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 leek, thinly sliced
• 1 large carrot, quasrtered and thinly sliced
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 250 g red lentils
• 1 1/4 liters water
• 350 ml tomato juice
• 1 (400 g) can chopped tomatoes
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1 bay leaf
• salt and pepper
• chopped fresh parsley (to garnish)

Recipe

• 1 heat the oil in a large saucepan over medium heat.
• 2 add the leek, carrot, onion and garlic, cover and cook for 4-5 minutes or stirring frequently until the leek and onion are a little softened.
• 3 rinse and drain the lentils, picking them over for any foreign matter.
• 4 add the lentils to the pan and stir in the waster, juice and tomatoes, add the cumin, coriander, bayleaf and a large pinch of salt.
• 5 bring to the boil and reduce the heat to a simmer and cook for about 45 minutes, or until the vegetables are tender.
• 6 you can now puree the soup if you prefer it smoother or leave it as it is.
• 7 season well with salt and pepper before serving.
• 8 garnish each serving with a sprinkling of fresh parsley.