Tinned Tomato, Lentil & Freekeh Soup

Ingredients

• 1 tablespoon olive oil

• 1 onion, finely chopped

• 1 x 2cm knob of ginger - finely grated

• 2 cloves garlic - crushed

• ¼ teaspoon chilli flakes

• 1 teaspoon turmeric

• 2 cans chopped tinned tomatoes

• 1 cup chicken or vegetable stock

• 1 x 400ml can coconut milk

• I x cinnamon quill

• 1/8 teaspoon sugar

• Salt

• Fresh coriander or parsley to serve

  Method

1. Heat the tablespoon of oil in a large saucepan

2. Add the one chopped onion and cook for a few minutes until it is clear

3. Add the grated ginger, garlic, chilli flakes, turmeric and cinnamon quill 

4. Cook whilst stirring for a further 2 minutes 

5. Add the 2 x cans of tomatoes  

6. Stir in all remaining ingredients  

   (except the coriander or parsley)  

7. Bring to the boil then turn down the heat and simmer for a further 10 minutes 

8. Remove the cinnamon quill

9. Allow the soup to cool slightly then blitz in vitamix or food processor or with a stick blender

   (A hand held masher will work too, the texture of the soup will just be slightly chunkier) 

To Serve

Reheat the soup and serve with the coriander of parsley leaves and a swirl of extra coconut milk if desired.

Great with a slice of crunchy bread or a bowl of pita triangles if you have some on hand