Spiced Tomato & Red Lentil Soup

Ingredients

• 1 tbsp olive oil
• 2 vegetable stock cubes
• 400 g tinned tomatoes
• 175 g red split peas
• 1 tsp cumin
• 1,200 ml tap water
• 1 medium carrot
• 2 medium celery stalks
• 1/4 cup coriander
• 1 clove garlic
• 1 medium onion

Directions

1. Heat oil in a saucepan.
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 tomatoes, 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 soft.
6. Note: for a spicier version stir in some crushed chillies with the spices.