Red Lentil & Tomato Soup

By: The Queen of Health

Serves 3-4

  • 1 tbsp coconut or olive oil
  • 1 large red onion
  • 2 garlic cloves
  • 2 tsp ground cumin
  • 700g cherry tomatoes
  • 200g red lentils
  • 2 vegetable stock cubes
  • Small bunch of fresh parsley or coriander (optional)
  • Black pepper

Finely chop the red onion and garlic.

Heat the oil in a large saucepan over medium heat. Cook the onion and garlic for 2-3 mins until lightly golden.

Add the cumin and mix thoroughly for 1 minute.

Add the tomatoes and cook over high heat, stirring frequently, until the tomatoes turn into a bit of a mush

Rinse the lentils well and add to the pan.

Make up the stock using 2 stock cubes and 1 litre of boiling water. Stir to combine well before adding half of the stock to the pan. Leave the lentils to cook until soft, about 15-20 mins, adding more stock, if required, to loosen the mixture in the pan.

Once the lentils are soft, add the remaining stock and transfer in batches to a jug blender to process into a smooth soup.

To serve, add a few twists of ground black pepper and sprinkle with parsley or coriander.