Name: Spiced tomato and lentil soup with corn and coriander
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 tablespoon sambal oelek (hot chilli sauce); 2 garlic cloves, crushed; 2 teaspoon sweet paprika; 1 teaspoon ras el hanout (Moroccan spice mix); 1/2 teaspoon dried thyme; 1 cup dried red lentils; 700 millilitre bottle tomato passata; 2 cup vegetable stock; 2 fresh bay leaves; 2 corn cobs, husks and silks removed; natural yoghurt, coriander leaves, pappadums to serve

Spiced tomato and lentil soup with corn and coriander

This comforting spiced tomato and lentil soup recipe is the perfect budget-friendly meal to get you through the week. Leftovers are great served for lunch the next day (plus it also freezes well)

Serves 4

Prep

10M

Cook

25M

Total

35M

This recipe first appeared in Woman’s Day.

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Ingredients

2 tablespoon olive oil

1 tablespoon sambal oelek (hot chilli sauce)

2 garlic cloves, crushed

2 teaspoon sweet paprika

1 teaspoon ras el hanout (Moroccan spice mix)

1/2 teaspoon dried thyme

1 cup dried red lentils

700 millilitre bottle tomato passata

2 cup vegetable stock

2 fresh bay leaves

2 corn cobs, husks and silks removed

natural yoghurt, coriander leaves, pappadums to serve

Method

1.In a large heavy-based saucepan, heat oil on medium. Add sambal, garlic, spices and thyme, then cook, stirring, for 3-4 minutes. Mix in lentils.

2.Stir in passata, stock and bay leaves. Bring to the boil on high. Reduce heat to medium. Simmer, uncovered, for 15-20 minutes until lentils are tender.

3.Preheat a char-grill on high. Cook corn cobs, turning, for 10 minutes until tender. When cool enough to handle, cut kernels from cob.

4.Discard bay leaves from soup and season to taste. Serve topped with corn, yoghurt and coriander, and accompany with pappadums.