Monday
TOMATO & LENTIL SOUP
SERVES 4 PREP 10 MINS COOK 25 MINS PER SERVE 1669kJ
• 2 tbsp olive oil• 1 tbsp sambal oelek• 2 garlic cloves, crushed• 2 tsp sweet paprika• 1 tsp ras el hanout• ½ tsp dried thyme• 1 cup dried red lentils• 700ml bottle tomato passata• 2 cups vegetable stock• 2 fresh bay leaves• 2 corn cobs, husks and silks removed• natural yoghurt, coriander leaves, pappadums, to serve 1 In a large heavy-based saucepan, heat oil on medium. Add sambal, garlic, spices and thyme and cook, stirring, 3-4 mins. Mix in lentils.
2 Stir in passata, stock and bay leaves. Bring to the boil on high. Reduce heat to medium. Simmer, uncovered, 15-20 mins until lentils are tender.
3 Meanwhile, preheat a chargrill on high. Cook corn cobs, turning, 10 mins until tender. When cool enough to…
