Tomato and Lentil Soup

Tomato and Lentil Soup

Serves 4-6       Hot Vegetarian Vegan Pulses Soup Gluten Wheat Dairy Free Eggless Tunisia Nth Africa North African

Ingredients
200g/7oz Lentils
1.4L/48fl.oz. Fresh Vegetable Stock
1 x5cm/2-inch Stick of Cinnamon
2 tbsp Olive Oil
2 Large Onions, chopped
3 Garlic Cloves, chopped
1 teasp Ground Turmeric
1 teasp Cumin Seeds, crushed
2 teasp Ground Coriander
2 Bay Leaves
2 x400g/14oz tins Chopped Tomatoes
Salt and Black Pepper
100g/4oz Cooked Chickpeas
The juice of a Lemon
Freshly chopped Mint to serve
 

Instructions

1. Place the lentils, stock and cinnamon stick in a large saucepan, bring to the boil then reduce the heat and simmer for 30 minutes.

2. Meanwhile heat the oil in frying pan, add the onion, garlic, turmeric, cumin seeds and coriander and sauté gently for 5 minutes, stirring frequently. Set aside.

3. Remove the cinnamon stick from the lentil mixture then add the tomatoes, bay leaves and onion mixture to the lentils and continue to simmer for a further 15 minutes.

4. Remove the bay leaves from, the pan then add the chickpeas, season with salt, pepper and lemon juice and cook for a further 5 minutes, stirring from time to time.

5. Garnish with freshly chopped mint when serving.

Source: http://www.recipes4us.co.uk/Soups/Tomato%20and%20Lentil%20Soup%20Veg%20HT%20SP%20Tunisia%2050mins.htm