Tazzy’s easy lentil and chili soup
ingredients:
tin chopped tomatoes
250g dried red lentils
1 onion (red is very nice)
1 chili or easy chili paste (scotch bonnet is good)
vegetable stock cube
pint of boiling water
olive oil or similar
salt and pepper to taste
(optional extras include a red pepper and a carrot to be added at the first stage)
take a large pan (this thing will increase in volume like buggery during cooking)
finely chop the oinion and chilli and gently fry over a medium heat until soft and just browning
add the dried lentils and stir like a loon for a minute to stop it catching on the bottom of the pan but the lentils will start to absorb the flavour.
add the chopped tomatoes and stir well, then add the stock cube, water and season.
reduce the heat, cover and simmer for 40 minutes giving it a quick stir every 5-10 mins.
final taste and season if required and it’s all done.
If you’ve used the carrot and pepper addition you may want to blend it at the end, but the normal version doesn’t need it