Ingredients:

Soup Ingredients:
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

Method:

• 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.
• 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.

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