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Simple Lentil and Tomato Soup


1 tsp cumin

1 tsp coriander powder

1 tbsp coconut oil

1 red onion (finely diced)

2 cloves garlic (finely chopped)

100g red lentils

300ml veg stock

1 x 400g tin chopped tomatoes

Salt and pepper

Fresh coriander (to serve)


Dry fry the cumin and coriander for 30 seconds over a medium heat.

Add the coconut oil, onion, and a pinch of salt, and sauté for 5 minutes.

Add the garlic and cook for 1 minute.

Add the lentils, stock and tomatoes and simmer for 20 minutes.

Season with salt and pepper to taste, then serve with a sprinkling of fresh coriander.


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