This tomato lentil soup will definitely whet your appetite what with the beautiful orange colour and the light garnishing of toasted pumpkin seeds and crushed black peppers.

TOMATO LENTIL SOUP

Components

4 big tomatoes, roughly chopped
1/2 cup soaked and drained pipes split red lentils (masoor dal).
2 tsps additional virgin olive oil + to drizzle.
1 bay leaf.
5-6 black peppercorns.
2 tsps sliced garlic.
2 medium white onions, sliced.
1 tsp sliced celery.
6-8 coriander stems.
Salt to taste.
3 cups vegetable stock.
2 tsps butter.
Toasted pumpkin seeds to sprinkle.
Squashed black peppercorns to spray.

Technique.

1. Heat olive oil in a deep pan. Include bay leaf, black peppercorns, garlic and sauté for 30 seconds.
2. Include onion, celery, coriander stems and sauté till onions turn clear.
3. Add tomatoes and mix well. Add red lentils, salt and blend well.
4. Add vegetable stock and blend well. Cover and cook on medium heat for 10-15 minutes.
5. Discard the bay leaf, turn off the heat and grind to great puree with the assistance of a hand blender.
6. Include butter and blend well.
7. Transfer in a serving bowl, sprinkle some extra virgin olive oil, spray toasted pumpkin seeds, crushed black peppercorns and serve hot.

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