How to Make David's Lightly Spiced Tomato & Lentil Soup

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Veg required is onion, carrot & celery sticks

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plus Red Lentils, stock cubes & tin of chopped tomatoes

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and you need Cumin, Coriander & Garlic granules (or 1 crushed Garlic clove)

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Roughly chop onion

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Roughly chop celery & carrot (washed & scraped)

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Boil kettle and make 1200ml of vegetable stock (2.5 pints)

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Pour olive or vegetable oil into base of pot (around 2 tablespoons)

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With pot on medium heat, add onions and cook for 7 to 8 mins (until onion is soft)

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Add carrot and celery and cook for another 3 to 4 mins (stir regularly)

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Add cumin, coriander and garlic

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Add vegetable stock and bayleaf (optional)

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Add 125g of Red Lentils or quarter of a pound

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Add full tin of chopped tomatoes, stir and bring to boil.

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After being brought to boil, place lid onto pot, turn down heat and allow to simmer for 25 to 30 mins

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Remove bayleaf, and put into blender. Blend thoroughly and return to pot.

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Allow to settle in pot for around 10mins. Soup is then ready to serve. Like many soups this will taste even better next day.

Ingredients

1 Medium Onion
1 Large Carrot
2 Celery Sticks
1 Tin of Chopped Tomatoes
1 Teaspoon Ground Cumin
½ Teaspoons Ground Coriander
½ Teaspoons Garlic Granules
125 Grams Red Lentils
1.25 Liters Vegetable Stock
1 Bay leaf
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