spicy lentil and tomato soup

1 large organic onion

2 organic garlic cloves

1 tbsp organic olive oil

1 large organic carrot

1 large organic courgette

1 medium organic potato

600ml/20fl oz of passata or about 8 large fresh tomatoes, skins removed

1 litre/35 fl oz of water or vegetable stock

1 heaped tspn of paprika

¼ - ½ chilli powder (or half a fresh one seeds removed) – optional

1 tspn dried oregano

2 tbsp chopped fresh basil

1 tbsp chopped fresh coriander

3 – 4 oz brown lentils (soaked overnight then cooked separately)

freshly ground black pepper

Here’s How

  1. Dice the onion and crush the garlic cloves. Place in a saucepan with the olive oil and sweat them in the oil for a few minutes.
  2. Grate the carrot, courgette, and potato and add to the onions. Continue to sweat the vegetables, stirring occasionally until they are beginning to soften and brown.
  3. Add the passata or fresh tomatoes, water or stock, paprika, chilli (fresh or powder) and oregano and cooked lentils.
  4. Bring to the boil then simmer for approx 10 – 20 minutes or until the vegetables are all tender.
  5. Add the fresh herbs and season to taste with black pepper. Simmer for 2 minutes (ish)
  6. Liquidise in the blender then serve.

Thanks to kaththorley@gmail.com