General Info

  • 4 portions
  • 5 minutes preparation
  • 45-60minutes cooking time
  • Can freeze
  • Vegetarian

Equipment

  • Large Saucepan
  • Wooden spoon
  • Knife
  • Chopping Board
  • Blender/Food Processor
  • Garlic Crusher

Ingredients

  • Olive Oil
  • 1 large onion, chopped
  • 1 garlic clove, crushed
  • 2 tsp cumin seeds
  • 125g red lentils
  • 600 ml (1 pint) of vegetable stock
  • 500-600g passata
  • Salt & pepper to taste
  • Coriander leaves to garnish (optional)

Directions

  1. Heat oil. Add garlic & onion & fry until soft.
  2. Add cumin seeds & toast until coloured
  3. Add lentils & stir until covered with onion mixture
  4. Pour over stock, bring to boil, then simmer until soft (15-20 minutes)
  5. Add passata, bring to boil, then simmer for 30 minutes
  6. Allow to cool, then using blender/processor , blend until smooth
  7. Reheat, season to taste & serve!

Additional

If you want it less thick, use 50-100ml more stock

To use as a pasta topping, use an extra 50g lentils and do not blend.

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