Ingredients:
1 onion, finely chopped
2 carrots, very finely chopped
2 red finger chillies (optional), very finely chopped
6 tomatoes, chopped
1 tsp ground cumin
2 tsp paprika
1 tsp ground coriander
1/2 tsp nigella seeds (also called black onion seeds, optional)
1/2 cup split red lentils
2 stock cubes
400g tin chopped tomatoes
800ml water (and more as needed)
Freshly ground black pepper
Method:
Gently saute the onion, carrots and chillies until slightly softened. Add the chopped fresh tomatoes, the spices and the lentils. Stir through until the spices have warmed slightly but take care not to burn them. Add the stock cubes, the tin of tomatoes and 800ml water.
Bring to the boil, stirring occasionally. At this point, the soup may look very watery but much of the liquid will be absorbed by the lentils or will evaporate over the cooking time.
Simmer until the carrots and lentils are softened. I cooked mine for a few hours over the course of the morning but it could be made faster if needed.
When cooked, add freshly ground black pepper to taste and salt, if needed. Add water to thin if required (I added another 400ml+) and it can be partially or fully blended to create a thicker, smoother soup.
Yum :-)
