Lentil soup

Ingredients:

• 200g red lentils
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed
• 4 cups (1 litre) of vegetable stock
• 2 tablespoons of tomato puree
• ½ teaspoon ground coriander seeds
• ½ teaspoon ground cumin
• Salt & pepper to taste
• 2 tablespoons olive oil or vegetable oil

Method:

• Wash the lentils.
• Heat the oil in a pan & lightly fry the onion & garlic until translucent.
• Add the coriander & cumin to the onion mix.
• Add the tomato stock & cook a further 60 seconds.
• Add the lentils and vegetable stock and bring to the boil.
• Reduce the heat & cook a further 40 minutes until the soup has thickened and the lentils are soft.
• Serve with crusty bread.