Olive oil (Dunford Grove)
1 onion
2 cloves garlic (Ettrick Gardens, Rosedale)
1 tbsp ground cumin
2 tsp ground coriander
2 tbsp tomato paste
1 tbsp fresh ginger grated
2 tsp smoked paprika
½ tsp turmeric
½ tsp cinnamon
2 carrots (Caithness Farm, Ettrick Gardens)
1 bunch of silverbeet (Ettrick Garden, Oamaru Gardens)
400g chopped tomatoes
9 cups liquid (water or veg stock depending on preference)
1 ½ cups brown lentils washed
Heat a pot and add a splash of olive oil
Peel and dice the carrots into cubes, finely chop the garlic and onion and sautee all together in the pot until softened. Add the spices and cook for 1 minute until fragrant, add the tomato paste and cook for a further minute before adding the stock, chopped tomatoes and lentils
Bring the soup to the boil and then reduce to a simmer
Cook until the lentils and carrots are cooked. Wash and finely chop the silverbeet, add to the soup and continue to cook for a few minutes
Check the seasoning and add salt and pepper to taste