Added by Allora Andiamo | Mon 02 Aug 2010 @ 08:06
A lovely and spicy vegetarian soup. It makes a really filling meal when served with a portion of cooked basmati rice or naan bread.
1.2 litres of vegetable stock
1 heaped cupful of red lentils
3 large organic carrots, scrubbed and cut into thick slices
1 medē onion, roughly chopped
5 small vine ripened tomatoes, cut into 1/4\'s
1 small red & green chilli (use less if you prefer)
2 cloves of garlic, peeled and roughly chopped
2 tbsp tomato puree
1 tsp EACH of curry powder, cumin and coriander
1-2 tbsps of olive oil
Optional: Some cooked basmati rice to serve
1. In a large saucepan/casserole, heat the olive oil gently then add the garlic, onion and chilli to the pan. Fry over a gentle heat till soft.
2. Add the tomatoes,tomato puree and spices to the pan and fry gently for another 5 mins, stirring regularly.
3. Add the rest of the ingredients, stirring well, then pop a lid on the pan and simmer the soup for approx 20 -25 mins, or until lentils are soft.
4. Pour the soup into a blender and blend at high speed till smooth and creamy. Alternatively, blend only half the soup for a chunkier texture.