Spicy tomato soup

Use vegetable stock for a vegetarian variation.

Recipe «Spicy tomato soup» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 1 onion, chopped, 2 garlic cloves, crushed, 1 small red chilli, seeds removed, chopped, 1 tsp ground cumin , 1 tsp ground coriander, 1 tbsp tomato paste, 2 x 400g cans crushed tomatoes , 1/2 cup red lentils, rinsed, 2 cups salt-reduced chicken or vegetable stock, Natural yoghurt, to serve.

Ingredients:

• 1 tbsp olive oil 
• 1 onion, chopped 
• 2 garlic cloves, crushed 
• 1 small red chilli, seeds removed, chopped 
• 1 tsp ground cumin 
• 1 tsp ground coriander 
• 1 tbsp tomato paste 
• 2 x 400g cans crushed tomatoes 
• 1/2 cup red lentils, rinsed 
• 2 cups salt-reduced chicken or vegetable stock 
• Natural yoghurt, to serve 

Instructions

1. Heat the oil in a large heavy-based saucepan over medium-low heat. Add the onion and cook, stirring, for 3-4 minutes or until the onion is soft. Add the garlic, chilli, spices and tomato paste, and stir for a further minute.
2. Add tomatoes, lentils and stock, and bring to the boil over high heat. Reduce heat to low, partially cover, and simmer for 20 minutes. Set aside to cool slightly.
3. Puree the soup in a blender, in batches, until smooth (add 1/2 cup (125ml) water if soup is too thick).
4. Return to the saucepan and season with sea salt and freshly ground black pepper. Place over medium heat and stir until warmed through. Ladle soup among serving bowls and swirl in a spoonful of yoghurt to serve.