Spicy Red Lentil Soup

Autumn is here! As the weather is cooling down let’s heat ourselves up from within with this spicy red lentil soup! Soups are a great way to fill up on yummy nutritious food and warm up your body on a cold day. The added spice kick will not only boost your immune system but it also adds an explosion of flavour to this cosy soup!

200 grams red lentils (washed)
5 cups filtered water
200 grams chopped sweet potato
200 grams tin of whole peeled tomatoes
3 chopped medium sized carrots
1 large chopped onion
4 large cloves garlic crushed
1 red bell pepper (or 1 chilli if preferred)
3 tbsp tomato paste/one_second]1 tbsp GF tamari soya sauce
2 heaped tsp GF vegetable stock powder
1 tsp macrobiotic salt
1 tsp coriander powder
4 bay leaves
¼ tsp ground ginger powder
¼ tsp cumin powder
¼ tsp turmeric powder
Pinch black pepper or cayenne pepper

Preparation:

1. Place carrots, sweet potato, onion, red bell pepper and garlic in a food processor and process for a couple of minutes.
2. Then add the tomatoes and process for a further minute.
3. Put this mixture into a large soup pot; add the washed lentils, bay leaves and the water.
4. Place the lid on the pot and bring to boil. Turn the heat down; simmer for 20 minutes, stirring occasionally.
5. After 20 minutes add the rest of the ingredients and simmer for a further 20 mins.
6. Before serving remove the bay leaves. Serve in large bowls topped with sour cream, grated parmesan cheese and chopped chives.
7. Serve with warmed pocket bread. This soup freezes well. Can be warmed the next day and taken for lunch in a thermos flask. Enjoy

Like a lot of tomato based soups the flavour improves with resting in the refrigerator for a day.