Red Lentil Soup
Number of servings: 4
Cost per serving: R11
Meal Total: R43
2 tablespoons olive oil
1 medium onion, finely diced
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
1 to 1 1/2 teaspoons salt (or to taste)
1 teaspoon garlic, finely grated
1 teaspoon ginger, finely grated
200 grams canned or 2 medium tomatoes cut into quarters
2 carrots, roughly chopped
1 cup red lentils
1/2 to 1 teaspoon chilli flakes
4 to 6 cups water
5 grams coriander leaves, finely chopped (to serve)
Freshly squeezed lemon juice (to serve)
More chilli flakes (to serve)
Step 1: In a medium to large sized pot, add oil.
Step 2: Add onion and sauté till soft.
Step 3: Add spices, ginger and garlic and cook for 30 seconds.
Step 4: Add tomatoes, then cover with a lid and cook until most of the water has evaporated.
Step 5: Add lentils, carrots, chilli flakes, salt, 4 cups of water and cook till lentils are soft.
Step 6: Remove pot from the heat and blend mixture till smooth.
Step 7: Check seasoning and add more water if you desire a thinner soup.
Step 8: Serve hot with coriander, chilli flakes and a squeeze of lemon juice.
Best served with toasted cheese or warm ciabatta bread.