Red Lentil & Tomato Soup

Serves 4, 400 calories per serve

INGREDIENTS:

• 1tbsp extra virgin olive oil
• 2 garlic cloves, crushed
• 1 brown onion, diced
• 2 tsp ground coriander
• 2 tsp ground cumin
• 500g red lentils
• 7 cups water
• 800g diced canned tomatoes
• 400g reduced salt tomato soup
• 2 zucchinis, chopped
• 1 tsp salt

METHOD:

1. Heat up oil in a saucepan, add the onion and garlic. Allow them to cook for a few minutes until onion is soft
2. Add spices and let them fry for a minute until aromas are released
3. Add all remaining ingredients except zucchini to the pot, put on lid and bring to a boil
4. Turn down the heat and let it simmer for 20-30mins until the lentils are soft and cooked through
5. Add the zucchini and cook for 2-3mins until they begin to soften
6. Turn off the heat and use a hand blender to your desired consistency