Red Lentil & Tomato Soup
- 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.