Monday, 17 June 2013

Tomato and lentil soup - Gluten Free

I love soup, any kind, i will (probably) eat it.
I tried this recipe from  Covent garden Soup Book last week when i was feeling a little under the weather. This recipe uses delicious and medicinal spices such as ground coriander, turmeric and cumin. I also added fennel seeds  and ginger to avoid bloating from the lentils. 

Fry one red onion with a little bit of olive oil. Once the onion is soft, add 2 carrots cut into cubes and fry for a couple of minutes. Now add the spices - half a tea spoon of ground ginger, cumin and coriander. Add a sprinkle of fennel and 2 table spoons of turmeric. Add a can of chopped tomatoes and let the spices and the tomato cook together for a couple of minutes. Follow with a can of red lentils and two cans of boiling water and a couple of spoons of Bouilin vegetable stock.

Cook the lentils for 25 minutes and finish with a sprinkle of chopped parsley.

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