|
Tomato and Lentil
Soup Veg HT SP Tunisia 50mins
Serves 4-6 Hot Vegetarian Vegan
Pulses Soup Gluten Wheat Dairy
Free Eggless Tunisia Nth Africa North African
Ingredients
200g/7oz Lentils
1.4L/48fl.oz. Fresh Vegetable Stock
1 x5cm/2-inch Stick of Cinnamon
2 tbsp Olive Oil
2 Large Onions, chopped
3 Garlic Cloves, chopped
1 teasp Ground Turmeric
1 teasp Cumin Seeds, crushed
2 teasp Ground Coriander
2 Bay Leaves
2 x400g/14oz tins Chopped Tomatoes
Salt and Black Pepper
100g/4oz Cooked Chickpeas
The juice of a Lemon
Freshly chopped Mint to serve
Instructions
1. Place the lentils, stock and cinnamon stick in a large saucepan, bring to the
boil then reduce the heat and simmer for 30 minutes.
2. Meanwhile heat the oil in frying pan, add the onion, garlic, turmeric, cumin
seeds and coriander and sauté gently for 5 minutes, stirring frequently. Set
aside.
3. Remove the cinnamon stick from the lentil mixture then add the tomatoes, bay
leaves and onion mixture to the lentils and continue to simmer for a further 15
minutes.
4. Remove the bay leaves from, the pan then add the chickpeas, season with salt,
pepper and lemon juice and cook for a further 5 minutes, stirring from time to
time.
5. Garnish with freshly chopped mint when serving.
More
Soup Recipes |
Hors d'oeuvre Recipes
| What's
in Season
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
Click here
to go to the chart.
|
