Serves 4
Ingredients:
1 cup red lentils, rinsed well
1 tomato, cut into quarters
1/2 a large brown onions, chopped
1 clove garlic, chopped
1 bay leaf
1 tbsp extra virgin olive oil
4 cups water
1/4 cup of cooked quinoa
"Garnish"
1/8 cup extra virgin olive oil
1/2 medium brown onion, grated
2 garlic cloves, grated
1 1/2 tsp ground cumin
lemon juice and a chopped red chilli for serving
Place your lentils, brown onion, tomato, garlic, bay leaf, olive oil, 4 cups of water, salt and pepper in a large saucepan. Bring to the boil, reduce the heat, cover and simmer for 35 minutes until the lentils are tender and the soup has thickened. Skim off any foam that rises to the surface during cooking. Once the lentils are cooked, take the pan off the heat, remove the bay leaf and take the skin off the tomato and discard. Using an immersion blender puree the soup until smooth. To prepare the "garnish", heat the oil in a frypan and sauté the onion and garlic until they are a deep golden colour. Stir in the cumin and cook for 30 seconds then stir in the cooked quinoa. Check the seasoning. Stir this garnish through the soup, heat and mix through. Serve with a drizzle of lemon juice and some sliced fresh chilli. YUM!!! SO GOOD!