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)

Lentil soup with carrot and silverbeet

Yesterday I had to spend the afternoon at work, a semi-reluctant #saturdaylibrariansortoff, because a historic display celebrating 150 years of Hawthorn Library needed to be completed. No food shopping was done. As a result, cooking this weekend has featured around stuff that I had in the house. This variant on the more traditional lentil soup is the yummy result of my foraging and I am posting the recipe here at @mundoo's request.

Ingredients

2 400 gr cans lentils (ie 800 gr)
1 400 gr can crushed tomatoes
1 bunch baby silver-beet
2 carrots
1 tbs tomato paste
2 cloves garlic
1 tbs ginger
1 tsp Sambal Oelek
2-3 cups of water

Mode

Heat soup pot on stove and add canned tomatoes
Stir in tomato paste
Strain lentils and add to pot
Peel and crush garlic and ginger and add to pot along with Sambal Oelek
Peel and slice carrots and add to pot
Roughly chop leaves and stalks of silver-beet and add to pot
Stir to combine, add cup of water and bring to the boil
Simmer until all the vegetables are tender, adding more water as needed.
Serve with buttered crusty bread.