Spicy Lentil Soup

Prep Time: 0 Minutes

Cook Time: 60 Minutes

Ready In: 60 Minutes

Servings: 68

This has a great flavour and taste with a spicy kick. eat with your favourite bread.

Ingredients:

125g red lentils (soak for 1 hour beforehand)

1 normal size of tinned tomatoes

2 medium carrots (peeled and cubed)

750mls of vegetable stock

1 large or 4 small potatoes (peeled and cubed)

1 medium onion (finely chopped)

50g of yellow split peas

1tbl spoon of tomato puree/paste

1 or 2tbl spoons of olive oil

1tsp of garlic mince or crushed clove

pinch of sea salt and black pepper

small bunch of coriander chopped fine (or equivalent)

1tsp cumin powder

1tsp turmeric powder

1 heap tsp of chilli paste or finely chopped whole chilli (i like 2)

optional extras

(you can add small pieces of chopped smoked bacon if desired)

(you can blend the whole soup when cooked and top with parsley for décor)

favourite bread

Directions:

1. I recommend using a deep non stick pot.
2. Prep everything and have ready to use
3. Pre soak the lentils for one hour
4. Pre soak split peas also separately
5. Sweat the onion in a pan with 1-2 tbl spoon of olive oil
6. Add all the spices and stir together well
7. Add all the vegetables with the lentils and split peas and stir together well to let them absorb the spices on their own for about 'up to' 5 minutes max. careful not too burn and dry out
8. Then add the tomatoes, the vegetable stock and the puree/paste
9. Bring to the boil and simmer for up to 40 minutes or until the vegetables are tender (please do not overcook the vegetables as are great with a bit of bite), you can tell yourself
10. Add the coriander half way through the simmering process and stir the soup frequently
11. This soup is actually much nicer the next day when it has settled, infused and absorbed
12. i eat with fresh multi seed bread
13. photo coming

By RecipeOfHealth.com