Lentil and chilli soup

1 likes 0 comments Recipe by Lynsey Porter

Ingredients for serves 4

2 tsp cumin seed, large pinch chilli flakes, olive oil, 1 red onion (chopped), 140g red split lentils, 850ml veg stock, 400g can tomatoes, chopped coriander. sour cream and coriander leaf to serve

30 min · Easy

Directions

1. Heat large saucepan and dry-fry cumin seeds and chilli flakes for 1 min

2. Add the oil and onion and cook for 5 mins

3. Stir in the lentils, stock and tomatoes

4. Simmer for 15 mins until the lentils have softened

5. Whizz the soup with a hand blender until it is a rough puree

6. Heat gently, season well and stir in coriander

7. Finish with a dollop/swirl of sour cream and coriander leaves

starters November 13, 2011 18:09