Spicy Tomato And Lentil Soup

• 2 tbsp olive oil
• 1/4 cup tomato paste
• 1 tbsp chili paste or sambel oelek
• 2 tsp minced garlic
• 2 tsp sweet paprika
• 1 tsp ras-el-hanout
• 1/2 tsp dried thyme
• 6.5 oz dried red lentils
• 2 (13.5 oz) cans chopped tomatoes
• 4 cups chicken stock (or vegetable stock)
• 1 None bay leaf
• None None fresh cilantro leaves, to serve
• None None poppadoms, to serve

1. Heat oil in a large Dutch oven over medium heat. Add tomato paste, chili paste, garlic, spices and thyme. Cook, stirring, for 3-4 mins, until fragrant. Add lentils and stir to combine. Add tomatoes, stock and bay leaf. Bring to a boil, reduce heat and simmer, uncovered, for 15-20 mins, until lentils are tender. Discard bay leaf and season.
2. Serve soup topped with fresh cilantro and poppadoms on the side.

olive oil, tomato paste, chili paste, garlic, sweet paprika, hanout, thyme, red lentils, tomatoes, chicken stock, bay leaf, cilantro, poppadoms

Taken from recipes-plus.com/api/v2.0/recipes/24716 (may not work)