TOMATO AND LENTIL SOUP
SERVES: 4 PREP: 5 MINS COOK: 20 MINS
2 tbsp olive oil 1 tbsp sambal oelek chilli paste 2 cloves garlic, crushed 2 tsp sweet paprika 1 tsp ras el hanout spice blend ½ tsp dried thyme 200g (7oz) red lentils 700g (1lb 8oz) jar passata 500ml (18 fl oz) vegetable stock 2 fresh bay leaves 2 corn cobs Fat-free natural yogurt and coriander leaves to serve
1. Fry the spices, garlic and thyme in the oil for 3 mins, then mix in the lentils, passata, stock and
bay leaves and bring to the boil. Reduce the heat and simmer for 15 mins or until the lentils are tender.
2. Chargrill the corn cobs until tender. Allow to cool slightly and then cut the kernels off the cob.
3. Remove the bay leaves from the soup and season to taste. Serve topped with the corn, natural yogurt and coriander.
Per serving: 300 cals, 10g sugar, 7.5g fat (1g sat fat) Cook’s tip: This soup freezes well and keeps in the fridge for several days