Cooking for two can be more fun than cooking for any other number, especially when the two people are doing both the cooking and the eating. If cooking is an adventure; how much more fun to explore with somebody who is special in your life? This soup allows you to do just this. While one is chopping and preparing, the other can be making the tortilla wraps and setting the table; not forgetting to have a sip of wine in between!
Serves 4 – 6
- 15 ml sun flower oil
- 1 onion, chopped
- 3 ml dried chilli flakes
- 5 ml paprika
- 3 ml ground cumin
- 1 x 800 g tin chopped tomatoes 250 ml red lentils
- 1 x 400 g tin red beans, drained
- 1 litre chicken or vegetable stock
- 15 ml fresh basil, chopped
- Salt and freshly-ground black pepper, to taste 2 tortilla wraps, cut into thin strips
- 30 ml olive oil Sea salt, to taste
- Heat the oil in a large saucepan over a medium-heat; lightly sauté the onion until translucent.
- Add the chilli, paprika, cumin, tomatoes, lentils, beans and stock, bring to simmering point, then reduce the heat, and simmer for 20 minutes, until the lentils are soft.
- Add chopped basil for the last 5 minutes of cooking time.
- Blend soup with a plunge blender or in a food processor fitted with the double-knife stainless-steel blade. Process until smooth.
- Season to taste.
- Fold wraps into quarters; cut into fine strips with a pair of scissors. Toss strips in olive oil and sea salt and bake at 180oC/160oC fan/Gas mark 4 for 15 minutes. Do this while the soup is cooking.
- Serve soup with the crisped tortilla strips.
- Serve soup with a blob of basil pesto.
- Use smoked paprika in place of normal paprika.
- For a meatier flavour, add in 125 g finely chopped bacon, in step 1.
- Divide the soup into 2 portions. Freeze the remainder for use another day.
Sent with Love