Preparation

Heat the sunflower oil in a large pan and cook the onion for 5 minutes until soft. Add garlic, ginger and cumin, followed by tomatoes and lentils. Cook over low heat for 3-4 minutes. Add the broth and tomato puree. Bring to a boil, then lower the heat and simmer on low heat for about 30 minutes until the lentils soften. Season to taste with salt and pepper. Beat the soup in a blender or food processor. Return to the clean pan and heat a little. Serve in hot dishes. If you prefer, garnish each portion with a little yogurt and a little chopped parsley.

Ingredients

  • 1 teaspoon of pressed cumin seed
  • 1 tablespoon of sunflower seed oil
  • 1 tablespoon of tomato puree
  • 5 cup vegetable or chicken stock
  • 450 grams of ripe peeled seeded and chopped tomatoes
  • Skimmed yogurt and chopped fresh parsley for garnish
  • 2 ½ cm of fresh ginger, peeled and chopped
  • 115 grams of red lentils
  • 2 pressed garlic cloves
  • Salt and freshly ground black pepper
  • 1 onion, finely chopped