Ingredients

2 tbs. olive oil

1 large onion

1 garlic clove, crushed

1 tsp. cumin seeds

1/2 cup red lentils

1 lb. tomato puree

salt

black pepper

cilantro

Preparation

  1. Heat oil in large saucepan. Cook onion and garlic till soft. Add cumin seeds and toast until just colored.
  2. Add red lentils, stir well.
  3. Pour in the stock, bring to a boil and simmer for 15 minutes until lentil have softened.
  4. Add the tomato puree, bring to a boil, then turn down the heat and simmer covered for 30 minutes.
  5. Let cool. Then using a blender or food processor, puree the soup until very smooth. Season to taste and top with fresh cilantro.