This soup has a delicious, fresh taste and is brimming with vitamins. The addition of lentils gives the soup a protein boost without any compromise on the rich, tomato flavour. It’s delicious served with crusty wholegrain bread or a sprinkling of crunchy croutons.
Serves: 6-8 (freezable)
Preparation: 10 minutes
Cooking time: 30 minutes
1 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, crushed
1 carrot, chopped
150g / 5¼oz / ¾ cup red lentils, rinsed and drained
1 x 400g / 14oz can chopped tomatoes (or use fresh tomatoes, skinned)
700 ml / 23½fl oz / 3 cups tomato passata
500ml / 17fl oz / 2 cups vegetable stock
handful fresh basil leaves, chopped
1-2 tsp brown sugar, to taste
Seasoning, to taste
Basil or parsley for garnish
- Heat the oil in a saucepan and sauté the onion until it starts to soften. Add the garlic and carrot and cook for a further 2 minutes. Mix in the lentils. Add the chopped tomatoes, passata, stock, basil and sugar. Bring to the boil, then cover and gently simmer for 20 minutes or so, until the lentils are soft. Allow to cool slightly then blend until smooth.
- Gently heat through and season, to taste. Serve in warm soup bowls with a garnish of flat leaf parsley or fresh basil leaves.