Heat a large, lidded pan over a medium heat, mist with cooking spray and fry the onion for 3 minutes. Add the carrots and spices and cook for 1 minute, then tip in the red lentils, tomatoes and stock. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes, or until softened. Remove from the hob and blend the soup until smooth.. Batch Cook – Storage Information. Fridge: Store leftovers in the fridge in an airtight container for up to 5 days. Reheat: Reheat in the microwave or on the hob. Freezer: Allow to cool before placing in a suitable containers.Keep for up to 6 months. Thaw before reheating. Is this recipe Slimming World friendly?
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1 cup (180 g) of dried red lentils. 2 teaspoon of ground cumin. 2 teaspoon of ground coriander. 5 cups (1.2 litres) of vegetable broth/stock. 1 tablespoon of tomato paste. 1/8 teaspoon of cayenne or red pepper flakes (add more or less depending on how spicy you like it) Some fresh chopped coriander. Salt and pepper to season.. Instructions. Heat a large saucepan, and dry fry the cumin seeds and chilli flakes for 1 minute, stirring (don’t allow to burn) Remove from the heat and take half out to save for later. Add the carrot, lentils and stock and bring to the boil, then simmer for 15-20 minutes until the carrots are soft, and the lentils have swollen and softened.