Spicy Tomato and Lentil Soup

• Produce

  • 1 stick Celery
  • 2 cloves Garlic
  • 1 Leek
  • 1 Onion
  • 1 Parsley or coriander
  • 3/4 cup Red lentils
  • 1 Some freshly ginger
  • 300 g Sweet potato
  • 500 g Tomatoes, ripe

• Canned Goods

  • 2 tbsp Tomato puree

• Condiments

  • 1 splash Tabasco sauce

• Baking & Spices

  • 1/2 tsp Cayenne pepper
  • 2 tsp Paprika
  • 1 Salt and black pepper to season

• Oils & Vinegars

  • 1 Spray oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Other

  • 2 Litres (8 cups of vegetable stock

Found on slimmingeats.com

Description

Ingredients

• ¾ cup (175ml) of uncooked red lentils, rinsed
• 1 onion, finely chopped
• 2 cloves of garlic crushed
• 1 stick of celery, finely chopped
• 1 leek, finely chopped
• 300g (10.5oz) of sweet potato, chopped
• some freshly ginger grated
• 1 tsp of ground cumin
• 1 splash of tabasco sauce
• 2 teaspoons of paprika
• ½ teaspoon of cayenne pepper
• 500g (17.5oz) of ripe tomatoes, skinned and chopped finely (or use a tinned chopped)
• 2 litres (8 cups) of vegetable stock
• 2 tbsp of tomato puree
• salt and black pepper to season
• Spray oil
• finely chopped parsley or coriander
• optional: yoghurt

Directions

• Spray a large saucepan over a medium high heat with spray oil.
• Add the onion, leek, celery and fry until softened.
• Add the lentils, sweet potato, garlic, ginger, cumin, paprika, cayenne and tomato paste and stir to evenly mix.
• Add the stock, tomatoes and tabasco sauce.
• Bring to a boil, then lower the heat and simmer for about 40mins until lentils are soft.
• Season to taste with salt and pepper.
• If you prefer a smoother soup, then you can blend it to your liking. I prefer to leave this soup as it is.
• Serve topped with a sprinkle of freshly chopped parsley or coriander.
• Optional: add a dollop of yoghurt.

Nutrition