Makes 3 Portions –
- 2 Onions Fresh
- 3 garlic cloves
- 1 Tsp Cumin
- 2 Tbsp Olive Oil
- 1.5 Cups Red Split Lentils Dried
- 800g Tomato, Canned
- 1 Tsp Paprika
- 2 Stalks of Celery
- 3 Carrot
- 400g Cannellini Beans, Canned
- 6 Cup Vegetable Stock (Broth)
- 1 Tsp Basil, Dried
- 1 Tsp Chili Flakes
- Salt and Pepper
Method
1. Roughly slice onion and garlic
2. Heat the oil in a large pot, add onion and sauté until softened, then add garlic and cook for 1 minute
3. Add spices, stir well and cook for 1 minute
4. Add lentils, tomatoes, beans and stock
5. Bring the pot to the boil then reduce and simmer for about 20 minutes or until the lentils are soft. (additional water if needed)
6. Blend soup with a stick blender
7. Check the seasoning; add salt an pepper as required
8. Serve with a slice of warm Rye bread. Will keep in fridge for up to 4 days freeze remaining serves as required
