So here we are at the beginning of the second lockdown. I have mixed feelings about this as i'm sure many do. Let's hope that maybe some good will come of it. A little different this time as I don't have my brood to school (thank goodness). I'm hoping to spend some of my time photographing and sharing a few things I enjoy.
So let's start here on Day 1 with a wholesome and nutritious home made Tomato and Lentil soup to warm you up on a chilly November afternoon.
Ingredients
Serves 2
1 tsp of ground coriander
1 tsp of ground cumin
1 tbsp of coconut oil
400ml of Passata (I used Napolina) or you can use a 400ml tin of tomatoes
1 medium red onion finely chopped
2 garlic cloves crushed
100g red lentils
300mls of chicken or vegetable stock
Method
In a large saucepan over a medium heat dry fry the coriander and cumin for around 30 seconds, then add your coconut oil.
Add the onions and a pinch of salt, saute for 5 mins until the onions go translucent. Add the garlic and fry for another minute.
Then add the lentils, stock and tomatoes. Bring to the boil and then simmer for 20 mins or until the lentils are cooked.
Season to taste.
Serve and a swirl of olive oil. Yummy!