Lightly Spiced Lentil, Red Pepper And Tomato Soup - cooking recipe

Ingredients

1 onion, diced
1 teaspoon ground cumin
2 teaspoons chili flakes
1 tablespoon oil
140 g red lentils, rinsed and drained
1 (400 g) can chopped tomatoes
2 large grilled red bell peppers, rinsed and roughly chopped (from a jar)
1 liter vegetable stock
1 tablespoon parsley or 1 tablespoon coriander, leaf (to garnish)

Preparation

Over a medium heat in a large saucepan, dry fry the cumin and chilli for a minute or two.
Add oil.
Add chopped onion and cook gently 5 minutes until softened (do not allow to colour).
Stir in the lentils.
Stir in the tomatoes and peppers.
Add the stock and bring to a simmer for 20 to 30 minutes, until the lentils start to disintegrate.
Use a stick blender or liquidize in batches.
Serve with coriander or parsley as garnish.