Tomato And Lentil Soup

• 200g/7oz Lentils
• 1.4L/48fl.oz. Fresh Vegetable Stock
• 1 x5cm/2-inch Stick of Cinnamon
• 2 tbsp Olive Oil
• 2 Large Onions, chopped
• 3 Garlic Cloves, chopped
• 1 teasp Ground Turmeric
• 1 teasp Cumin Seeds, crushed
• 2 teasp Ground Coriander
• 2 Bay Leaves
• 2 x400g/14oz tins Chopped Tomatoes
• Salt and Black Pepper
• 100g/4oz Cooked Chickpeas
• The juice of a Lemon
• Freshly chopped Mint to serve

1. 1. Place the lentils, stock and cinnamon stick in a large saucepan, bring to the boil then reduce the heat and simmer for 30 minutes.
2. 2. Meanwhile heat the oil in frying pan, add the onion, garlic, turmeric, cumin seeds and coriander and saute gently for 5 minutes, stirring frequently. Set aside.
3. 3. Remove the cinnamon stick from the lentil mixture then add the tomatoes, bay leaves and onion mixture to the lentils and continue to simmer for a further 15 minutes.
4. 4. Remove the bay leaves from, the pan then add the chickpeas, season with salt, pepper and lemon juice and cook for a further 5 minutes, stirring from time to time.
5. 5. Garnish with freshly chopped mint when serving

vegetable stock, cinnamon, olive oil, onions, garlic, ground turmeric, cumin, ground coriander, bay leaves, tomatoes, salt, lemon, freshly chopped

Taken from www.epicurious.com/recipes/member/views/tomato-and-lentil-soup-1263308 (may not work)