Tomato & Lentil Soup



lent

Ingredients

2 tablespoons olive oil

20g butter

125g streaky bacon, roughly chopped (optional)

1 brown onion, diced

3 cloves garlic, minced

1 celery stalk, cut into small cubes

1 carrot, cut into small cubes

1/2 teaspoon oregano

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/4 teaspoon cumin seeds

1/4 teaspoon chilli flakes (optional)

2 dried bay leaves

2 tablespoons tomato paste

2 x 400g tins of whole tomatoes

500mls good quality chicken or vegetable stock

2 teaspoons brown sugar

1 x 400g tin of lentils, drained

1 x 400g tin of chickpeas, drained

80g kale, roughly chopped, tough stalks removed

1/2 cup plain yoghurt

Sea salt

Cracked pepper

Method

Heat oil and butter in a large heavy-based saucepan over a medium heat. Add the bacon and fry until golden brown.

Reduce the temperature to low and add the onion, garlic, celery, carrots and oregano. Gently sauté until onions and celery have softened.

Add the smoked paprika, cumin and chilli flakes and fry for 2 minutes or until aromatic.

Add the bay leaves, tomato paste, tinned tomatoes and brown sugar and bring to a simmer. Cook for 30 minutes then add the lentils and chickpeas. Cook for a further 20 minutes or until chickpeas have softened. Add the kale and cook for 2 minutes.

Season with salt and pepper.

Serve soup with a generous dollop of yoghurt and toasted Mackenzie Settlers Craft bread.




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