Lightly Spiced Lentil, Red Pepper And Tomato Soup

1. 1

   Over a medium heat in a large saucepan, dry fry the cumin and chilli for a minute or two.

2. 2

   Add oil.

3. 3

   Add chopped onion and cook gently 5 minutes until softened (do not allow to colour).

4. 4

   Stir in the lentils.

5. 5

   Stir in the tomatoes and peppers.

6. 6

   Add the stock and bring to a simmer for 20 to 30 minutes, until the lentils start to disintegrate.

7. 7

   Use a stick blender or liquidize in batches.

8. 8

   Serve with coriander or parsley as garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.