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Tomato, Coriander and Lentil Soup

April 16, 2013 by Coastlines

V1 04 soup1 tablespoon olive oil

2 medium onions, peeled and chopped

3 cloves garlic or 3 teaspoons bottled minced garlic

4 rashers short back (or good quality) bacon (optional)

1 teaspoon ground cumin

½ teaspoon garam masala

810g can crushed or chopped tomatoes

2 tablespoons tomato paste

1½ cups chicken or vegetable stock

100g (½ cup) red lentils, washed

2 teaspoons sugar

1 tablespoon coriander paste

 

Yoghurt Garnish

200ml natural yoghurt

2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley

1 teaspoon coriander paste

 

In a large saucepan fry chopped onions, spices and diced bacon (optional) in olive oil, over medium heat until onion is clear and bacon is cooked (approx. 5 minutes). Add garlic and stir for one minute. Add remaining ingredients. Simmer 30 minutes, or until lentils are tender, stirring occasionally. Serve drizzled with yoghurt garnish. Serves 4

 

Filed Under: Recipes

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