Lightly Spiced Lentil, Red Pepper And Tomato Soup

• 1 onion, diced
• 1 teaspoon ground cumin
• 2 teaspoons chili flakes
• 1 tablespoon oil
• 140 g red lentils, rinsed and drained
• 1 (400 g) can chopped tomatoes
• 2 large grilled red bell peppers, rinsed and roughly chopped (from a jar)
• 1 liter vegetable stock
• 1 tablespoon parsley or 1 tablespoon coriander, leaf (to garnish)

1. Over a medium heat in a large saucepan, dry fry the cumin and chilli for a minute or two.
2. Add oil.
3. Add chopped onion and cook gently 5 minutes until softened (do not allow to colour).
4. Stir in the lentils.
5. Stir in the tomatoes and peppers.
6. Add the stock and bring to a simmer for 20 to 30 minutes, until the lentils start to disintegrate.
7. Use a stick blender or liquidize in batches.
8. Serve with coriander or parsley as garnish.

onion, ground cumin, chili flakes, oil, red lentils, tomatoes, grilled red bell peppers, vegetable stock, parsley

Taken from www.food.com/recipe/lightly-spiced-lentil-red-pepper-and-tomato-soup-519954 (may not work)