Heat the olive oil over medium heat.
Add the chopped onion and cook for 4-5 minutes, until translucent.
Add the tomatoes and cook for 3-4 minutes, until softened.
Then add the garlic, salt, black pepper, and cumin powder. Cook until fragrant, about 1-2 minutes.
Pour in the lentils, carrots and stock.
Increase the heat and bring the mixture to a boil.
Then reduce the heat to low, cover, and cook for 20 minutes, or until lentils have softened.
Using a hand blender or a food processor, purée the soup and cook for a further 5 minutes.
Add the coriander, taste, and season with salt and pepper, if required.
Serve whilst hot with a side of garlic bread.
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