Quick red soup: paprika, lentil & tomato

0 likes 0 comments Recipe by Ceci Pérez

Ingredients

1 tablespoon of ghee or coconut oil

2 large onions, roughly chopped

4 cloves of garlic, roughly chopped

1.5 packs of split red lentils (750g)

1 can of tomatoes or 1 tablespoon of tomato puree with 400ml extra broth or stock

1 tablespoon of fresh thyme leaves (pull them off the stalks) or 2 teaspoons of dried thyme or oregano

1 tablespoon of ground sweet smoked paprika

1 tablespoon of ground cumin

2-2.5 litres of home-made bone broth or vegetable stock, depending on how you like the consistency

2 large pinches of sea salt

Freshly ground black pepper

The juice of 1 lemon

Optional: chilli

Directions

1. Instructions
In a large saucepan, gently fry the onions in ghee/coconut oil for 5 minutes until softened, adding a little more ghee/coconut oil if you need to .

2. Add the garlic, thyme, cumin and paprika (plus chilli if using) and continue to fry for a further 30 seconds, being careful not to let the spices burn.

3. Rinse the lentils and add to the pan with the tomatoes/puree and bone broth.

Cover and bring to a medium simmer for 20 minutes or until the lentils are tender.

4. Add 2 large pinches of sea salt and black pepper to taste.

5. Turn off the heat, check for seasoning and stir in the lemon juice to serve

February 25, 2014 05:16

Author vogue.co.uk/beauty/2014/01...