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

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Lightly Spicy Tomato and Lentil Soup
Serves 4
  • 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
  • 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!

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