This winter tomato-lentil soup is so tasty and comforting. It is spicy – ginger, garlic, turmeric and filling – lentils and chickpeas. This soup can be served to your family table, everyone will like it, especially those who love Indian spicy flavors. There are many different vegetables, including carrots, tomatoes, celery, onion and fennel. It is so easy to make and aroma of this soup will fill your kitchen!
2 tbsp of olive oil
2 stalks of celery
Half fennel with fennel stalk
2 tsp cumin seeds
1 tsp ground cinnamon
Half tsp ground turmeric
1 x 400 g canned tomatoes in puree
1 x 300 g canned chickpeas
2 tbsp of canned lentils
700 ml water or vegetable stock
2 cloves of garlic
1 tsp ground ginger
3 tsp parsley
Juice from half lemon
2 cm rosemary stick
Heat oil, add onion and cook in saucepan.
Add celery, carrots, fennel and cook them for 2 minutes.
Stir in cumin, cinnamon, turmeric, cook for few seconds and then add tomato, chickpeas, lentils.
Then, add water or stock, boil, cook for 15 min.
Crush garlic, add ginger, parsley. Stir well, and cook for 5 minutes more.
Add lemon juice from half. Serve with fennel green. Additionally, you can serve this soup with sour cream.