Recipe Spicy Lentil Tomato Soup
Add the remaining ingredients including black pepper to taste and bring to the boil.
Recipe spicy lentil tomato soup. Bring to a boil then reduce heat to medium low and simmer for about 20 minutes or until the lentils are tender. Wash peel and chop the celery carrots and leeks. Add the chilli powder and stir in the lentils.
Bring to the boil cover and simmer for 30 mins or until the lentils are really tender and beginning to break up. Heat the oil and gently fry the chopped garlic onion celery carrot and leek until softened. Peel and chop the onion and garlic.
Purée with an immersion blender or in batches in a regular blender until smooth. Stir in the tomatoes. Remove the bay leaf from the soup.
Add the lentils stock tomatoes with their juice tomato purée and bay leaf. Heat the oil in a large saucepan add the onion and pepper and cook over a gentle heat for 6 8mins or until pale golden. Meanwhile stir the coriander into the yoghurt for the garnish.
Lightly brown the onions in the oil. Heat the oil in small saucepan over a medium heat. Add the tomatoes chili pepper lentils cumin and basil to the pan along with the water.
Heat the olive oil in a large saucepan or dutch oven. Bring to a boil reduce the heat to low cover and cook stirring occasionally until the lentils are tender 30 to 35 minutes. Add the onion and garlic and cook for 2 3 minutes.