Ingredients
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1 tablespoon olive oil
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1 large onion, finely chopped
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2 cloves garlic, finely chopped
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1 1/4 liters water
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350 ml tomato juice
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1 (400 g) can chopped tomatoes
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1/4 teaspoon ground cumin
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1/4 teaspoon ground coriander
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1 bay leaf
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salt and pepper
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chopped fresh parsley (to garnish)
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1 large carrot, quasrtered and thinly sliced
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1 leek, thinly sliced
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250 g red lentils
Instructions
- Heat the oil in a large saucepan over medium heat.
- Add the leek, carrot, onion and garlic, cover and cook for 4-5 minutes or stirring frequently until the leek and onion are a little softened.
- Rinse and drain the lentils, picking them over for any foreign matter.
- Add the lentils to the pan and stir in the waster, juice and tomatoes, Add the cumin, coriander, bayleaf and a large pinch of salt.
- Bring to the boil and reduce the heat to a simmer and cook for about 45 minutes, or until the vegetables are tender.
- you can now puree the soup if you prefer it smoother or leave it as it is.
- Season well with salt and pepper before serving.
- Garnish each serving with a sprinkling of fresh parsley.