Burst Tomato & Red Lentil Soup

Ingredients

• 42 1/2 oz (1200 g) cherry tomatoes
• 4 tbsp (60 ml) olive oil
• 1 1/2 cups (300 g) dried red lentils
• 2 onions (240 g)
• 6 garlic cloves (18 g), minced
• 6 cups (1440 ml) low-sodium vegetable broth
• 1 1/2 tbsp (8 g) ground cumin
• 1 1/2 tbsp (20 g) rose harissa
• 2 tbsp (30 ml) lemon juice
• 4 tbsp (32 g) pumpkin seeds, toasted

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Method

1. Halve the cherry tomatoes and fry them hard in half the oil for 5 minutes, until they burst and catch at the edges.
2. Soften the onion and garlic in the pot, add the cumin, then the rinsed lentils and the boiling broth.
3. Simmer 15 minutes, until the lentils collapse. Take the pot off the heat, add the tomatoes and let it cool 5 minutes, then blend smooth with a stick blender.
4. Stir the harissa into the rest of the oil, swirl it over and finish with the lemon juice and toasted pumpkin seeds.