Spiced tomato and lentil soup
This is my adaptation of a recipe that I starting making about 20 years ago, and is still a firm favourite at home.
We sometimes refer to it as 'dhansak soup', as it reminds my husband of one of his favourite curries. In some respects it's actually more like a dal soup, but whatever you want to call it, it's really delicious.
It's also very quick and simple to throw together, and is lovely served with chunks of crusty bread or some warm naan.
Serves 4-6
Extra virgin olive oil
25g butter
1 medium white onion
2 sticks of celery
2 garlic cloves
2 teaspoon of ground cumin
½ teaspoon of mild chilli (or to taste)
150g red lentils
400g tin of chopped tomatoes
750-800ml vegetable stock
Seasoning
- Peel and dice the onion and roughy chop the celery.
- Melt the butter and a drizzle of olive oil, in a large pan, over a medium to low heat.
- Once the butter has melted, add the onion and celery and sauté until the onion is translucent.
- Add the crushed or finely grated garlic, cumin and chilli and cook for a further 2-3 minutes, being careful not to let the garlic burn.
- Add the red lentils and stir to combine.
- Pour in the chopped tomatoes and hot stock and season well..
- Bring to the boil then cover, reduce the heat and simmer for a further 20 minutes.
- Blend the soup until it is smooth.
