| Amount | Ingredient |
|---|---|
| 1 tbsp | Olive Oil |
| 1 | Onion, chopped |
| 1 | Red bell pepper, seeded and chopped |
| 1 | Carrot, peeled and chopped |
| 1 | Zucchini, chopped |
| 1 clove | Garlic, minced |
| 1 tsp | Ground cumin |
| 1 tsp | Ground coriander |
| 1 cup | Split red lentils, washed |
| 5 cups | Vegetable stock |
| 1 can | Plum tomatoes (14 ounces) |
| 2 tsp | Tomato paste |
| 1 | Bay leaf |
| Taste | Salt and black pepper |
| Garnish | Fresh parsley or cilantro |
Heat the oil in a saucepan, then add the onion and cook over low heat for 5-7 minutes until soft. Stir in the bell pepper, carrot, and zucchini, and cook for 3 minutes. Add the garlic, cumin, and coriander, then cook, stirring constantly, for another minute. Add the remaining soup ingredients, lentils, stock, tomatoes and juice, tomato paste, and bay leaf. Bring to a boil, then reduce the heat, cover, and simmer for 30 minutes, until the lentils and vegetables are very soft.
Remove the bay leaf and blend the soup with an immersion blender or in a food processor. The soup will be fairly thick, so dilute with a little more vegetable stock if you prefer it thinner. Season to taste, then reheat, and serve hot with parsley or cilantro to garnish.
Serves about 4
10/10, awesome recipe.