Lentil and Tomato Soup

A deliciously warming soup for these cooler days! Courtesy of The New Covent Garden Cookbook.

Ingredients:
1 tbsp olive oil
1 medium onion, finely chopped
¾ tsp ground coriander
¾ tsp ground turmeric
¾ tsp ground cumin
Pinch of ground cloves
350g red lentils, washed
1.2 litres vegetable stock
400g tinned chopped tomatoes
20g fresh coriander leaves (optional)
Salt and freshly ground black pepper
Method:
Heat the oil and cook the onion for 5 minutes in a covered saucepan, without colouring. Add the dried spices and cook, stirring for 5 minutes. Add the lentils and stock, cover and bring to the boil. Simmer gently for about 30 minutes until the lentils are tender. Add the tomatoes and simmer for 10 minutes. Cool a little, then puree in a liquidizer with the fresh coriander leaves (if using). Season as desired.

Makes 6 servings; count each serving as 2 protein.