About this recipe:A hearty and delicious vegetarian soup, which is packed full of flavour. Red lentils are simmered in a Mexican-spiced tomato soup. Simple and delectable. Enjoy with crusty fresh bread.
2 tablespoons olive oil
2 large onions, chopped
2 cloves garlic, chopped
1 tablespoon Mexican seasoning (see below)
2 (400g) tins chopped tomatoes
1 teaspoon vegemite
2 tablespoons Worcestershire sauce
1.5 litres vegetable stock
285g red lentils
85g tomato puree
2 tablespoons light brown soft sugar
25g fresh coriander, chopped (or parsley)
In an airtight container or small jar, combine the following
1 heaped tablespoon ground cumin
2 teaspoons dark brown soft sugar
1 teaspoon dried oregano
1 teaspoon salt
1 tablespoon chilli powder
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Heat oil in a large saucepan. Add onions and garlic and saute until lightly golden.
Mix in 1 tablespoon of the Mexican seasoning, then add tomatoes, vegemite, Worcestershire sauce, stock, lentils, tomato puree and sugar.
Bring to the boil and stir, then reduce heat and simmer for 45 minutes. Add chopped coriander and serve.