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Red lentil and tomato soup

Starter / Light Meal / Snack / Dairy Free / Gluten Free / Lactose Free / Shellfish Free / Low Cholesterol / Low in Saturated Fats / Traditional British / Suitable for Diabetics / Healthy heart recipe / Vegetarian / Vegan

Red lentil and tomato soup

Serves: 4

Preparation time: 10minutes

Cooking time: 40minutes


Submitted by: Siobhán Lanigan

Ingredients

1 tbsp olive oil
1 onion, roughly chopped
1 carrot, roughly chopped
1 garlic clove, crushed
1 tsp ground cumin
½ tsp ground coriander
175g split red lentils
1.2 litres vegetable stock
400g can tomatoes
2 tsp tomato purée
Pinch of crushed dried chillies (optional)

Method

1. Heat the oil in a saucepan. Add the onion and cook over a low heat for 7–8 minutes, stirring occasionally until it softens. Stir in the carrot and cook for 3 minutes, stirring frequently. Add the garlic, cumin and coriander and cook for a further minute, stirring constantly.
2. Add the lentils, stock, tomatoes with their juice, tomato purée. Bring to the boil, reduce the heat, then half-cover the pan with a lid and simmer for 25–30 minutes until the lentils and vegetables are very soft.
3. Blend the soup in the pan using a hand-held blender, or tip into a blender or food processor, process until smooth, then return the soup to the pan. If the soup is too thick for your taste, dilute it with stock or water.

Serving suggestions

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