Spicy Tomato And Red Lentil Soup - cooking recipe

Ingredients

1 tbsp vegetable oil
1 small onion, finely chopped
1 tbsp Thai red curry paste
1 can (14 oz) diced tomatoes
4 cups reduced sodium vegetable stock
1 cup red lentils
4 small whole wheat l pita breads
1 large clove garlic, cut in half
1 tbsp extra virgin olive oil
1/4 cup coarsely chopped fresh cilantro

Preparation

Heat the oil in a large saucepan on medium heat. Add the onion and saute for 2 mins or until softened. Add the curry paste and cook and stir for 1 min or until fragrant. Add the tomatoes, stock and lentils. Bring to a boil. Reduce the heat to low; simmer, partially covered, for 12 mins or until lentils are just soft.
Meanwhile, preheat the broiler to high. Place the pita in a single layer on a baking pan. Broil until toasted on both sides. Rub one side with cut side of garlic; drizzle with olive oil. Break into wedges.
Sprinkle soup with cilantro. Serve with pita wedges.