Sick of the same old boring soups? This red lentil soup is delicious, quick and easy, great for cold days. Try to obtain fresh organic ingredients where ever possible, use lots of fresh coriander to serve.
RED LENTIL SOUP
1 tablespoon olive oil
2 cloves garlic chopped
1 onion chopped
1 teaspoon ground cumin
2 teaspoons curry powder (no additives)
1 large red capsicum chopped
3/4 cup of red lentils (if time permits pre soak in water and strain, otherwise wash and drain)
425 mills of tomato juice
1 cup of pure water
400 mills of vegetable stock (no additives, can use broth)
Saute all the ingredients till soft then add water and stock, bring to the boil then simmer for 20 minutes then either blend or leave chunky – either way tastes great.
Serve with fresh coriander – the more the merrier.
Season if needed with celtic sea salt & pepper