This is a recipe from my dear friend Charlotte. She was so kind to share it with me to pass on to my followers and podcast listeners. This soup was a AMAZING & I cannot wait for you to try it.
Spiced Mexican tomato soup:
2 Spanish onions - diced
3-4 Cloves of Garlic - crushed (it's never too much)
3 tsp Mexican Seasoning (See below)
2x cans chopped tomatoes
6 Cups good Quality Beef stock
⅓ Cup Tomato Paste
1 ½ Cups Red Lentils (or a tin of lentils)
2 tsps Brown Sugar
½ cup chopped Coriander (stems separated to leaves) or flat leaf parsley
S&P + olive oil
Mexican Spice Mix:
2 tsp Ground Cumin
2 tsp smoked paprika
2 tsp oregano
1 tbsp chilli powder or flakes (My kids don’t love super spicy so I tone this down a bit!)
Sour Cream or Greek Coconut Yoghurt (For dairy Free) to Garnish
1. In a large pot, heat oil on medium low heat and add the onions & coriander stems, cook until they have softened. Add your garlic & cook for about a minute until fragrant.
2. Mix in the seasoning then add your tomato paste and stir. Pour in the tinned tomatoes, stock, lentils and sugar. Bring to the boil and stir, Season with S&P then reduce temperature, and simmer for around 45 minutes on low with the lid tilted.