Tomato & Lentil Soup

I love this tomato & lentil soup because it is seriously super easy to make and is extra delicious with some crispy bread and coconut yoghurt.

Serves 4

Ingredients:
- 1 tbsp olive oil
- 1/2 brown onion, finely diced
- 250g cherry tomatoes, whole
- 1 tsp garlic powder
- 1 tbsp harissa seasoning
- 2 tbsp tomato paste
- 1 cup crushed tinned tomatoes
- 1 cup water
- 1 tbsp vegetable stock powder
- 1 x 420g can of brown lentils, drained and rinsed
To serve:
- crispy bread (I like to have mine with chilli garlic butter)
- natural coconut yoghurt
- chopped almonds
- coriander

Method:
1. Place a large pan over medium heat on the stove. Add olive oil and onion, fry for 5 minutes, then add cherry tomatoes and 1/4 cup of the water. Place the lid on the pan and leave to cook for a further 5 minutes.
2. Remove the lid, adding garlic powder and harissa seasoning, and frying for a further two minutes. Use a wooden spoon to press the juice out of the cherry tomatoes, which should now be soft.
3. Add tomato paste, tinned tomatoes, water, veggie stock powder and lentils. Mix well, turn to a low heat and place the lid on. Leave to cook for 15-20 minutes.
4. Serve warm with crispy bread, coconut yoghurt, almonds and coriander (if desired).