immersion blender/food processor or leave the soup chunky
Ingredients
1teaspoonolive oil or coconut oil
1onionpeeled and chopped
1clove garlicpeeled and very finely chopped or crushed
100gred lentils
400gchopped canned tomatoes
1teaspoonground turmeric
½teaspoonground cumin
½cuptorn basilor use coriander, parsley, or dried herbs
1pinchpepper
1stock cube, vegetable or chicken
400mlwateror use fresh stock and omit the stock cube
Instructions
Heat the oil in a pan, and fry the onion for 5 minutes.
Add the chopped garlic and fry for a couple of minutes more.
Add the chopped tomatoes, lentils, dried herbs, spices and seasoning, plus the water and stock cube. Simmer gently for 20 minutes, stirring occasionally to avoid the lentils sticking.
If using fresh herbs add them a couple of minutes before the end of the cooking time.
Blitz the soup in the pan with an immersion blender, or carefully transfer to a food processor to blitz until smooth.
Serve hot with a drizzle of olive oil and a garnish of herbs.
Notes
If you don't have an immersion blender or food processor, you can leave the soup chunky.