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Tomato and Lentil Soup     Veg  HT  SP  Tunisia  50mins

Serves 4-6       Hot Vegetarian Vegan Pulses Soup Gluten Wheat Dairy Free Eggless Tunisia Nth Africa North African

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. 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. Meanwhile heat the oil in frying pan, add the onion, garlic, turmeric, cumin seeds and coriander and sauté gently for 5 minutes, stirring frequently. Set aside.

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. 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. Garnish with freshly chopped mint when serving.


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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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