Tomato and Red Lentil Soup

Ingredients:tomato and red lentil soup
• 2 tbsp olive oil or vegetable oil
• 2 tbsp olive oil or vegetable oil
• 1 chopped onion
• 2 cloves of chopped garlic
• 2 chopped celery sticks
• 1 chopped carrot
• 1 tin chopped tomatoes (400g)
• 200g dried red lentils
• 1 litre chicken stock or vegetable stock
• 1 tsp ground cumin
• ½ tsp ground coriander
• salt and pepper to taste
• 1 small lemon, juiced (optional)
• pinch of red pepper flakes
• herb of your choice for garnish

You’ll need: 
• A stove
• A stove
• A pot
• A wooden spoon
• A blender/food processor

Here’s How:
1. Heat the oil in a soup pot over medium heat.
2. Add the onion and cook over a low heat for 7–8 minutes, stirring occasionally, until beginning to soften.
3. Stir in the celery and carrot and cook for 3 minutes, stirring frequently.
4. Add the garlic, cumin and coriander and cook for a further minute, stirring constantly.
5. Add the lentils, stock, and the tomato can.
6. Bring to the boil, reduce the heat, then half-cover the pan with a lid and simmer for 25–30 minutes until the lentils and vegetables are very soft.
7. Blend the soup in the pan using a hand-held blender, or tip into a blender or food processor, process until smooth, then return the soup to the pan.
8. Garnish with your choice of herbs for flavour and serve hot.
9. Our newest member of the Crisp family, Jacob’s Crisp Toasts, are ideal for dipping into your soup. Light, yet crunchy, they are deliciously paired with this soup.CrispToast Sesame

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