Preparation time: 15 minutes; Cooking time: 40 minutes; Serves: 4

Ingredients

• 2 cups green (laird) lentils soaked for 2 hours then drained
• 2 tablespoons olive oil
• 1 medium onion finely chopped
• 3 cloves garlic crushed
• ½ teaspoon cayenne pepper or black pepper
• 2 teaspoons ground coriander
• 1 teaspoon rosemary, crumbled
• 1 cup diced carrot
• 1 large potato, skin on, diced into 1 inch cubes (about 300g/10oz)
• ½ cup canned diced tomatoes
• ½ cup passata or crushed tomatoes or tomato sauce (US)
• Salt to taste
• 4-5 cups water or broth

Instructions

1. Heat oil in a large pot over medium heat. Add the onion and cook until soft (about 5 minutes). Then add the garlic and cook for 1 minute.
2. Add the cayenne, coriander, rosemary and salt to taste and cook for 1 minute over low heat.
3. Add the carrot and potato and cook for 1 minute until coated with the spices.
4. Add all the tomatoes and simmer covered for 5 minutes, stirring from time to time.
5. Add the lentils, then the water or broth. Bring to the boil and simmer, covered for 20-25 minutes or until cooked to your desired doneness.
6. Taste the soup, adjust seasoning and thickness of the soup, then add the chopped parsley or coriander and serve.

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