Autumn is definitely my favourite season of the year. I enjoy the moderate temperatures but mostly I love the wonderful colours that autumn brings.
This soup reminds me of autumn colours. I think I must call it autumn on a plate.
It is quick to prepare and very tasty. Serve it with some crusty bread for a light supper or lunch. It is also a great dish for Meatless Mondays.
It freezes very well and actually tastes better if it is reheated.
250ml red lentils
1kg smallRosa tomatoes
45ml olive oil
1 onion, chopped
1 clove of garlic, minced
10ml cumin powder
10ml coriander powder
10ml mild curry powder
1l vegetable stock
salt and freshly ground black pepper
50ml fresh coriander leaves, chopped
Soak the lentils in boiling water for an hour.
Pre-heat the oven to 200ºC. Place the tomatoes on a baking try and drizzle with 30ml olive oil. Roast in the oven for 20 minutes.
Heat the remaining 15ml olive oil in a pot and fry the onions until brown and fragrant.
Add the garlic, cumin, coriander powder, curry and sugar and stir fry for 2 minutes.
Drain the lentils and add to the onion mixture with the roasted tomatoes and vegetable stock. Season with salt and pepper and simmer for an hour until the lentils are cooked.
Add the fresh coriander and serve.
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