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
½ tbsp olive oil
1 medium onion, chopped
2 garlic cloves, crushed
1 large carrot, diced
1 celery stick, sliced (optional)
140g / 5 oz / ¾ cup red lentils, rinsed and drained
680ml / 23 fl oz / 3 cups tomato passata
600ml / 18 fl oz / 2½ cups vegetable stock
handful fresh basil leaves, chopped
1-2 tsp agave syrup (or sweetener of choice)
Basil or flat leaf parsley for garnish
- Brush the bottom of a large saucepan with oil and sauté the onion, garlic, carrot and celery for 4-5 minutes. Stir in the lentils. Add the passata, stock, basil and sweetener. Bring to the boil, then reduce the heat, 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 fresh parsley or basil leaves.