Serve this delicious soup with a spoonful of natural yogurt and some flatbread. I have frozen quite a few 700 gram bags of green tomatoes so that I can make this soup during the winter months when there are not as many fresh local vegies available.
2 Cloves garlic

1 brown Onion

2 medium carrots

2 stalks celery

½ teaspoon cumin

½ teaspoon garam marsala

½ teaspoon ground coriander seed

¼ teaspoon chilli

¼ Teaspoon dry ginger

700 grams green tomatoes

150 grams red lentils

700 ml chicken stock salt and pepper
Peel and dice onion, carrot, celery and crush garlic and saute in a dash of olive oil in a heavy based pot for about 2 minutes, add spices and saute for a further 2 minutes. Add the chopped tomatoes, lentils and stock and simmer for about 40 minutes season with the salt and pepper and serve. In the thermomix peel the onion, carrot, and garlic add to the bowl with the celery chop speed 3/ 5 seconds. Cook 2 minutes/ 100C/speed 1. Add spices and cook 2 minutes 100C speed 1. Add tomatoes, lentils and stock and cook 40 minutes/100C/speed 1. Puree 1 minute/speed 9, or if you like your soup a little chunky just chop speed5/5 seconds. Season with salt and pepper and serve.

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