Spicy Tomate and Lentil Soup with Sour Cream and Chive Dip

Prep: 5 mins Cooking: 30-40 mins Serves: 4-6

Per serving: Energy 454kcal, Fat 25.9g, Of which saturates 12.4g, Total sugars 12.4g, Salt 1.2g
This recipes proves almost the full GDA of Vitamin C

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 1 red pepper, chopped
• 1 clove garlic, crushed
• 15ml/1tbsp ground paprika
• 5ml/1tsp crushed chilli flakes
• 175g/6oz red lentils
• 1 (800g) can chopped tomatoes
• 1.15lt/2pts vegetable or chicken stock
• 30ml/2tbsp chopped fresh coriander
• salt and freshly ground black pepper
• 1 (200g) pot of fresh sour cream and chive dip
• crusty bread to serve

Method

1. Heat the oil in a large saucepan, add the onion and pepper and cook over a gentle heat for 6-8mins or until pale golden. Add the garlic, paprika and chilli and stir for 30 seconds.
2. Stir in the lentils, tomatoes and stock. Bring to the boil, cover and simmer for 30 mins or until the lentils are really tender and beginning to break up. Stir in the coriander and adjust the seasoning to taste.
3. Blend the soup in a food processor or with a hand held blender until just smooth. Serve ladled into bowls topped with a dollop of sour cream and chive dip.