Red Lentil and Tomato Soup

I first discovered this recipe in a small university cafe in Christchurch, NZ. It was so delicious I had to find a way to recreate it!

Lentils are an excellent source of protein, fiber and folate. Combined with tomatoes, which are a great source of vitamin C and lycopene, this soup makes a wonderfully low fat, nutritious lunch or dinner.

Ingredients (for serving 4 people)

·         1 tbsp olive oil

·         1 medium onion, finely chopped

·         1 garlic clove, crushed

·         1 tsp ground cumin

·         2 tbsp lime juice

·         ¼ c chopped coriander (or cilantro)

·         425g can of chopped tomatoes

·         3/4 cup red lentils

·         5 cups of vegetable broth

·         pinch of salt and pepper

·         2 tbsp chopped fresh cilantro for garnish

Method

1. Heat oil in a large pan or Dutch oven. Add chopped onion and garlic, and cook over low heat for about 5 minutes, stirring occasionally.
2. Stir in cumin, coriander, chopped tomatoes and lentils. Cook for another 5 minutes, stirring constantly.
3. Add vegetable broth and bring to a boil. Reduce to a medium heat and simmer gently for 25-30 minutes or until lentils are soft. Add salt and pepper to taste and the lime juice.
4. The great thing about soup is you can taste and add flavours as you go. Try a bit of chilli paste if you prefer a bit of spice or add more cumin or coriander for a stronger taste.
5. Remove from heat and let cool for a few minutes. Pour into a blender or food processor and blend/process until smooth. Return to pan and reheat gently.
6. Ladle soup into 4 bowls and garnish with some fresh cilantro.