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.
- 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
- 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.
- 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.
- Add the apple cider vinegar and salt to taste. Serve with strained yoghurt and fresh mint, or as is.
Recipe by Tori Haschka.