This is a deceptively flavourful soup. If you reduce it further you can easily use it as a base for koftas, felafel or sausages. Or else thin it with a little more stock or water and serve with a dollop of Greek yoghurt and fresh mint.

INGREDIENTS

• 1 ½ tbsp ground cumin
• 2 tbsp olive oil
• 2 garlic cloves, finely sliced
• 2 red onions, finely chopped
• 2 carrots, finely chopped
• 1 x 330 g jar of red peppers, drained and pureed
• 500 g red lentils
• 500 ml chicken or vegetable stock
• 750 ml water
• 1 tbsp apple cider vinegar
• Salt to taste
• Greek yoghurt and fresh mint to serve

METHOD

1. Add the cumin to the bottom of a heavy bottom pan. Add olive oil, onion, garlic and carrots and sauté over medium heat for 5-7 minutes until the onion and carrot begin to soften. 
2. Add the pureed red peppers, red lentils and liquid to the pot. Stir to combine. Bring to the boil, then reduce heat to a simmer and simmer with a lid on for 25-30 minutes, stirring occasionally, until the lentils have broken down.
3. Add the apple cider vinegar and salt to taste. Serve with strained yoghurt and fresh mint, or as is.

Serves 4-6
Recipe by Tori Haschka.