Spicy red lentil & tomato soup

Posted by adm On March - 13 - 2012

How to cook Spicy red lentil & tomato soup


  • Olive oil spraying
  • 1 large onion, shredded
  • 3 tsp ground cumin
  • 1 tsp Galiko crushed ail, optional
  • 1-2 tsp Galiko chopped chilly, plus extra to service
  • 2 large gourmet tomatoes, shredded
  • 1 cup (210g) Nature's Selection red lentils
  • 6 cups (1.25L) salt-reduced chicken or vegetable strain
  • Lite emollient, to dish
  • Coriander leaves, to service

How to:

  • Heat a large heavy-based saucepan over medium warmth. Spray the base with a little olive oil and add onion. Saute for 3-4 minutes or until the onion is lightly browned.

  • Add the cumin, garlic and chilli and cook for 1-2 transactions. Add the tomatoes and the red lentils. Stir to commingle.

  • Pour in the stock and bring to the furuncle, stirring often so the lentils don't stick to the base of the pan. Reduce the heat to low, and simmer uncovered for 30-40 transactions, or until the lentils are subdued. Ladle into serving bowls. Drizzle with extra chilli and lite skim. Serve immediately with coriander leaves on the face.

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