Lentil soup with coriander

I hadn't really intended to write this recipe up.  But I was talking to a friend when it was simmering and she wanted the recipe! The difference between this and the normal lentil soup that I make is that I used coriander instead of dill and I also added some ginger root.  It is also a cheat's lentil soup in the sense that I didn't cook the lentils from scratch but used ready to use canned lentils from my pantry. If you want to use dry lentils, you will need to soak them and prepare them before adding the other ingredients.  As I love the fresh taste of coriander, I really enjoyed this soup as a start to winter that has come to us in Melbourne in autumn. If coriander isn't to your taste, you can add the herb of your choice. 

Ingredients

400 gr diced tomatoes

800 gr canned lentils (2 400 gr cans)

2 tbs tomato paste

2 carrots

4 dried bay leaves

Bunch of coriander

2-3 cloves garlic crushed

3 tsp crushed ginger root

500 gr water (and as needed)

White wine vinegar

Mode

Place the tomatoes, tomato paste in a large stovetop pan on high heat

Stir to combine

Add the lentils, garlic and ginger and stir

Chop the coriander roughly and add it and the bay leaves to the mixture

Slice the carrots into circles and add

Add water and stir all to combine

Cover and bring to the boil stirring occasionally

Reduce heat and simmer covered until the soup has thickened and all the carrots are tender, still stirring occasionally and adding extra water as needed.

Serve with a dash of white wine vinegar (to taste)