Jan’s Lightly Spicy Tomato and Lentil Soup #recipes #soup #glutenfree #dairyfree

Lightly Spicy Tomato and Lentil Soup

Serves 4

Ingredients:

• 1 tbsp olive oil
• 1 onion, roughly chopped
• 2 celery sticks, roughly chopped
• 2 or 3 garlic cloves, crushed (more if, like me, you like garlic)
• 2 tsp ground cumin (you can use 1 tsp and add more to taste later)
• 1 tsp mixed herbs
• 1 tsp smoked paprika
• 175g split red lentils
• 1.2 litres vegetable stock
• 2 tbs worcester sauce
• 500g chopped tomatoes – fresh is best but canned will work
• 2 tsp tomato purée
• salt
• fresh ground black pepper

Method

• Heat oil in a large saucepan and cook onions until starting to soften
• Add celery and cook for a few mins
• Add everything else, bring to boil and reduce to simmer until lentils are cooked through (about 20 mins) stirring occasionally to stop the lentils from sticking.
• Remove from heat and blitz with a stick blender (or food processor, but that makes more washing up!)
• Adjust seasoning to taste and return to heat and serve piping hot
• If you can tolerate dairy and like creamier soup  add a spoon of greek yoghurt per bowl
• Garnish with a little fresh coriander (optional)
• Serve with some crusty GF bread!