By Donna Sanders

Smokey, spiced red lentil and pepper soup

Ingredients

2 tbsp olive oil

5 lrg cloves garlic, minced

2 lrg onions, chopped

3 celery sticks, chopped

2 red peppers chopped

1 tsp garlic powder

2 tsp ground cumin

1 tsp ground coriander

350g red lentils, rinsed

2 litres of stock

400g tinned tomatoes

4 tbsp tomato purée

2-3 tbsp curry powder

2-3 tbsp smoked paprika

1/2-1 tsp chilli

Salt and pepper to taste

Method

Fry onions, celery and garlic in the oil over a low-medium heat until softened

Add in all the spices and red pepper, cook stirring for 3-5mins

Add in tinned tomatoes, stock, tomato purée and lentils

Simmer for 20-30 mins or until lentils have softened

Blitz the soup with a stick blender until smooth

Taste and season as needed

This gives me 6 large portions as per picture which is 4 ladle’s per portion. It is very filling so you may want to half the portion, especially if having crusty bread with it

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