How To Make Lentil Soup

Serves:

4

Preparation Time:

15 minutes

Cooking Time:

40 minutes

You will need…

• 35 g lentils (small brown type)
• 4 medium tomatoes
• 100 ml olive oil
• 1 large bunch flat-leaf parsley
• 2 to 3 garlic cloves, peeled
• 1 dessert spoon cumin seeds (or ground cumin)
• 1 dessert spoon sweet paprika
• 1 tsp hot chilli flakes or powder
• Salt
• 1 ltr water (approx)
• 1 medium pot with lid
• 1 chopping board
• 1 large knife
• 1 small knife
• 1 wooden spoon
• 1 colander
• Kitchen paper

Step 1:

Rinse and drain the lentils

Place the lentils in the colander and rinse them well under a cold tap. Drain and shake off any excess water.

Step 2:

Core and dice the tomatoes

Remove the cores from the tomatoes then dice them into approximately 1 centimetre cubes.

Step 3:

Chop the garlic

Finely chop the garlic.

Step 4:

Heat the oil

Over a medium heat, warm the oil in a cooking pot.

Step 5:

Cook the chopped garlic

When hot, add the chopped garlic and cook for roughly one minute, stirring continuously to prevent burning.

Step 6:

Add the spices

Add the cumin seeds, paprika and chilli flakes and stir for a further minute.

Step 7:

Stew the tomatoes

Add the tomatoes, turn the heat up slightly and stew for approximately 3 minutes.

Step 8:

Add the lentils

Add the strained lentils and stir well.

Step 9:

Add water

Pour about a litre of water into the pan, bring back to a boil and cover.

Step 10:

Cook

When boiling, turn down the heat to a simmer and cook for roughly thirty minutes or until the lentils are soft.

Step 11:

Prepare the parsley

Rinse the parsley under a cold tap and pat it dry with some kitchen paper. Spread it along a cutting board and chop coarsely, discarding any of the larger stalks.

Step 12:

Season and add parsley

After thirty minutes, add some salt to season, the chopped parsley and more water if desired.

Step 13:

Serve the lentil soup

Ladle the lentil soup into bowls and serve with warm, crusty bread.