This is one of the best soups I’ve not only made but eaten! It is SO hearty, perfect for a fall or winter’s day, and has just the right amount of spice.
The recipe, like the corn and coconut soup, comes from Tana Ramsay’s book Home Made.
Here’s my adapted version:
Cook 3-4 strips bacon and set aside.
Heat oil to a heavy-bottomed pan and add 2-3 chopped cloves of garlic; lightly fry and stir for a few minutes.
Add in 2 chopped carrots and allow them to sweat for about 8-10 minutes, adding 1 tbsp tomato puree.
Next stir in 400g tin of tomatoes and a litre of chicken stock. Simmer for about 20 minutes.
Then add in 150g red lentils, 400g tin of beans (I used white), along with the following: 1 tsp garam masala, 1/4 tsp chili flakes, 1/2 tsp sugar, lemon zest, salt & pepper,
Simmer for an additional 25 minutes and add the bacon pieces before eating. Enjoy!