Spicy Lentil Soup

Suitable for vegans and vegetarians. Serves 4.

Ingredients:

• 1 onion, 
• 1 red pepper, 
• 3 stalks of celery, 
• 2 small carrots, 
• 1 red chilli, 
• 4 cloves of garlic, 
• 2 1/2 tbsp tomato paste, 
• 1 cup red split lentils, 
• 2 cups vegetable stock, 
• 2 cups water, 
• 2 tsp ground coriander, 
• 1 1/2 tsp cumin, 
• 1 tsp smoked paprika, 
• 1 tsp cayenne pepper (add more or less depending on spice preference), 
• 1/2 tsp allspice, 
• 1 tbsp white wine vinegar, 
• 4-5 sprigs of thyme, 
• 1/4 cup roughly chopped fresh coriander, 
• Finely chopped chives for garnish.

Method:

• Roughly dice the onion, pepper, celery, and carrots. Finely chop the garlic and chilli.
• Place a large pot over medium high heat with 2 tbsp of rapeseed oil.
• Saute the onions, peppers, celery and carrots for 5 minutes or until soft.
• Add the garlic and chilli and cook for 2-3 minutes or until fragrant.
• Add the tomato paste and mix to combine.
• Add the ground coriander, cumin, smoked paprika, cayenne, and allspice and mix. Cook for an additional 2 minutes.
• Add the lentils along with all the water and stock.
• Add the thyme and bring to a boil.
• Reduce heat and let simmer for 30 minutes or until the lentils are soft and edible.
• Remove the thyme twigs.
• Add the vinegar and fresh coriander and mix to combine.
• Season to taste with salt and pepper.
• Serve and garnish with chives.