Spicy Tomato And Red Lentil Soup

• 1 tbsp vegetable oil
• 1 small onion, finely chopped
• 1 tbsp Thai red curry paste
• 1 can (14 oz) diced tomatoes
• 4 cups reduced sodium vegetable stock
• 1 cup red lentils
• 4 small whole wheat l pita breads
• 1 large clove garlic, cut in half
• 1 tbsp extra virgin olive oil
• 1/4 cup coarsely chopped fresh cilantro

1. Heat the oil in a large saucepan on medium heat. Add the onion and saute for 2 mins or until softened. Add the curry paste and cook and stir for 1 min or until fragrant. Add the tomatoes, stock and lentils. Bring to a boil. Reduce the heat to low; simmer, partially covered, for 12 mins or until lentils are just soft.
2. Meanwhile, preheat the broiler to high. Place the pita in a single layer on a baking pan. Broil until toasted on both sides. Rub one side with cut side of garlic; drizzle with olive oil. Break into wedges.
3. Sprinkle soup with cilantro. Serve with pita wedges.

vegetable oil, onion, red curry, tomatoes, vegetable stock, red lentils, whole wheat l pita breads, clove garlic, extra virgin olive oil, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/20859 (may not work)