Red lentil, tomato & spinach soup with coriander and cumin
Super warming soup for a cold winters day…..
Prep time: 5 minutes Cook time: 40-50 mins Serves - 6
Ingredients:
2 tbls of avocado oil
1 large onion – finely chopped
2 sticks of celery – finely chopped
1 large carrot – finely diced
3 cloves of garlic chopped
300g red lentils – thoroughly rinsed
1 & ½ liters of homemade chicken stock
1 bay leaf
1 tsp of turmeric (powder or fresh)
1 inch of grated fresh ginger
1 & ½ tsp of cumin seeds
1 & ½ tsp of coriander seeds
Salt and pepper
3 cups of spinach
1 x 400g of chopped tinned tomatoes
A bunch of fresh coriander to serve
Method
In a large stock pot, heat the oil over a medium heat and add the onion, celery, carrot and garlic and sweat them gently for about 10 – 15 minutes without colouring.
Add the lentils and spices and stir.
Add the stock, stir, and bring to a gentle simmer, lower the heat and cook for 20 mins.
Add the tomatoes and spinach and cook for a further 15 minutes.
Remove the bay leaf and season with salt and pepper.
Allow to cool a little and move to a blender and whizz to a consistency of your liking (I don’t like mine completely smooth – so I blitz in the Thermomix for about 5 seconds on 5 – which gives the consistency you see in the photo).
Ladle into bowls, sprinkle with fresh coriander and serve.
Enjoy.
