Warm, hearty and spicy filling soup. An unconventional combination of vegetables and lentils.
For 6 servings
You will need
6 ripe plum tomatoes, peeled
2 tbsp coconut oil +1 extra
400g (half medium) cauliflower, cut to small florets
2 large potatoes, in chunks
1 cup red lentil
1 tsp of; turmeric, paprika, cumin
½ tsp salt
2 tsp cumin seeds
4 garlic cloves, crushed
3-4 cm ginger root. Finely grated
1 chilly pepper, crushed- optional
A handful of fresh chopped coriander, for garnish
Heat 2 tbsp olive oil in a heavy soup pan. Cut the tomatoes to large chunks and add to the pan. Cook the tomatoes wile stirring for 5 minutes or until they are soft.
Add the cauliflower, potatoes and lentil and keep stirring for 2 more minutes.
Add water, spices and salt, give it a good stir. Bring to the boil, lower the heat, cover with the lid and let it simmer for 30 minutes.
Wile the soup is cooking, heat the remaining spoon of oil in another small saucepan. Add the cumin seed and fry them for a minute. Add the garlic and ginger and cook wile stirring on a low heat for another 1-2 minutes.
When the vegetables are completely soft and lentils are broken down and dissolved, give the soup a good stir and using a wooden spoon, mash a little the vegetables against the side of the pan.Add the garlic ginger mixture, stir well and adjust seasoning.
The soup is ready! Divide the soup into soup bowls, garnish with the chopped coriander and serve