Red Lentil, Harissa and Tomato Soup

A hug in a bowl from the wonderful @WhatFionaEats.

Sometimes keeping a meal simple is just what you need, and nothing quite hits the spot like this hearty and soul warming soup packed with nutrients and taste. The subtle harissa kick adds a welcome twist to this classic that uses our delicious Chopped Tomatoes and is sure to tickle your taste buds.

Serve with a side of rustic ciabatta and a dollop of coconut yogurt to complete this dish and enjoy!

40 mins

2 people

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INGREDIENTS

120g red split lentils

1 white onion diced

2 cloves of garlic minced

1 tin of Mr Organic Chopped Tomatoes

350 ml of vegetable stock

2 tsp of rose harissa (if you don't have this it's not a problem, just add 1/2 tsp more of paprika and cumin),

1 tsp of ground cumin

1/2 tsp of smoked paprika

1/2 tsp of ground coriander

2 tbsp of Mr Organic Olive Oil

salt & pepper to taste

coconut yogurt to serve

chopped Basil and Parsley to serve

METHOD

1. Heat a non stick pan over a medium heat, add the oil and then the onions. When the onions are soft add in the garlic, coriander, paprika and cumin.

2. After cooking for about 5 minutes, tip in the tomatoes and the harissa. Cook for a couple more minutes then add in the lentils and the stock. You will want the lentils to be completely covered, if they aren’t add in some more water.

3. Bring the pan to the boil then reduce to a simmer. Cook for 20 minutes till the lentils are cooked.

4. Once cooked, season your soup to taste.

5. Serve up your soup in bowls and top with a spoonful of coconut yogurt and sprinkle with your herbs.