Tomato and Lentil Soup

Ingredients:

• 1 tablespoon olive oil
• 1 leek thinly sliced
• 1 large carrot quasrtered and thinly sliced
• 1 large onion finely chopped
• 2 cloves garlic finely chopped
• 250 g red lentils
• 1 1/4 liters water
• 350 ml tomato juice
• 1 400 g can chopped tomatoes
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1 bay leaf
• salt and pepper
• chopped fresh parsley to garnish

Steps:

• Heat the oil in a large saucepan over medium heat
• Add the leek carrot onion and garlic cover and cook for 4-5 minutes or stirring frequently until the leek and onion are a little softened
• Rinse and drain the lentils picking them over for any foreign matter
• Add the lentils to the pan and stir in the waster juice and tomatoes Add the cumin coriander bayleaf and a large pinch of salt
• Bring to the boil and reduce the heat to a simmer and cook for about 45 minutes or until the vegetables are tender
• you can now puree the soup if you prefer it smoother or leave it as it is
• Season well with salt and pepper before serving
• Garnish each serving with a sprinkling of fresh parsley