Burst Tomato & Red Lentil Soup

Ingredients

• 2 lb 10 oz (1200 g) tomatoes
• 1 1/2 cups (300 g) dried red lentils
• 2 onions (240 g)
• 6 garlic cloves (18 g)
• 6 cups (1440 ml) low-sodium vegetable broth
• 4 tbsp (60 ml) olive oil
• 1 1/2 tbsp (8 g) ground cumin
• 1 1/2 tbsp (20 g) rose harissa
• 2 tbsp (30 ml) lemon juice
• 4 tbsp (32 g) pumpkin seeds

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Method

1. Halve the cherry tomatoes and fry them hard in half the oil for 5 minutes, until they burst and catch at the edges.
2. Soften the onion and garlic in the pot, add the cumin, then the rinsed lentils and the boiling broth.
3. Simmer 15 minutes, until the lentils collapse, then add the tomatoes and blend smooth.
4. Stir the harissa into the rest of the oil, swirl it over and finish with lemon and toasted pumpkin seeds.