by Irma Gevers
Prep: 10 minutes | Cook: 25 minutes | Serves: 3-4
1 onion, finely chopped
2 garlic cloves, finely chopped
3 celery stalks, finely chopped
3 large or 4 medium carrots, finely chopped
1 teaspoon cumin seeds
½ teaspoon smoked paprika powder
2 tablespoons olive oil
1 tablespoon balsamic vinegar
400g tin chopped tomatoes
400g tin lentils, drained and rinsed
Sea salt and freshly ground black pepper
Optional: 1 avocado, cubed and bread for serving.
Heat the olive oil in a saucepan over a medium-low heat. Add the onions and sweat gently for about 5 minutes or until tender and golden. Add the garlic, cumin, paprika powder, carrots, celery and a pinch of salt. Cook for another 5 minutes, stirring occasionally to prevent burning. Add the balsamic vinegar and wait for it to evaporate. Add the tinned tomatoes, lentils and 1 litre of boiling water. Bring to the boil and then simmer for 10 minutes. Taste before serving and adjust the seasoning if necessary.
Serve with a slice of bread & cubes of avocado.