An tried and tested excellent spicy soup -
2 tbsp olive oil
1 onion, peeled and roughly chopped
1 small dried chilli
1 tsp cumin seeds
160g red lentils
2 tsp white wine vinegar
400g can of chopped tomatoes
2 tsp tomato purée
Salt and pepper
2 litres vegetable stock - use good-quality stock cubes or powder
1 bay leaf Gently cook the onion, chilli and cumin in olive oil for 3-4 minutes until soft. Add the lentils, vinegar, chopped tomatoes, tomato purée and stock, season, add the bay leaf and bring to the boil. Simmer for 40 minutes stirring every so often, until the soup is a rich and thick consistency. If it looks too thick, add a little more stock and re-season if necessary. Give a short blitz.
2 tbsp olive oil
1 onion, peeled and roughly chopped
1 small dried chilli
1 tsp cumin seeds
160g red lentils
2 tsp white wine vinegar
400g can of chopped tomatoes
2 tsp tomato purée
Salt and pepper
2 litres vegetable stock - use good-quality stock cubes or powder
1 bay leaf Gently cook the onion, chilli and cumin in olive oil for 3-4 minutes until soft. Add the lentils, vinegar, chopped tomatoes, tomato purée and stock, season, add the bay leaf and bring to the boil. Simmer for 40 minutes stirring every so often, until the soup is a rich and thick consistency. If it looks too thick, add a little more stock and re-season if necessary. Give a short blitz.
