Name: Spicy tomato and red lentil soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon vegetable or olive oil; 1 small brown onion, finely chopped; 1 tablespoon thai red curry paste; 400 gram can diced tomatoes; 1 litre (4 cups) salt-reduced vegetable stock; 1 cup split red lentils; 4 small wholemeal pita breads; 1 large clove garlic, cut in half; 1 tablespoon extra virgin olive oil; 1/3 cup coarsely chopped coriander

Spicy tomato and red lentil soup

Lentils are a cheap, low-fat and nutrient-rich food. Added to this simple spicy tomato soup and you have a wonderful warming and flavoursome meal that needs less than 30 minutes cooking time.

Serves 4

Prep

10M

Cook

20M

Total

30M

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Ingredients

1 tablespoon vegetable or olive oil

1 small brown onion, finely chopped

1 tablespoon thai red curry paste

400 gram can diced tomatoes

1 litre (4 cups) salt-reduced vegetable stock

1 cup split red lentils

4 small wholemeal pita breads

1 large clove garlic, cut in half

1 tablespoon extra virgin olive oil

1/3 cup coarsely chopped coriander

Method

1.Heat oil in a large saucepan over moderate heat. Add onion; cook and stir for 2 minutes or until soft. Add curry paste; cook and stir for 1 minute or until fragrant.

2.Add tomato, stock and lentils. Bring to the boil. Reduce heat; simmer, partially covered, for 12 minutes or until lentils are just soft.

3.Meanwhile, preheat an oven-grill to high. Place bread on a baking tray. Grill until toasted on both sides. Rub one side with cut side of garlic; drizzle with extra olive oil. Break into wedges.

4.Sprinkle soup with coriander. Serve with pita wedges.

Crumble 2 large vegetable stock cubes into 4 cups boiling water. Use sliced crusty sourdough instead of pita. Leftover soup may become thick when stored in the fridge; thin with extra stock when reheating.
Note

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Ingredients

Method

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