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
Ingredients
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
Method
- 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.
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Just pinned this for future reference. It looks sooooo good!
Thanks for sharing the recipe.
Ali @ WHOLEistically Fit recently posted..WIAW & Frankenfoods (GMOs)
Yay I’ve been pinned! Thanks Ali
This soup is really yummy and leaves you feeling like you’re ‘zinging’ with vitamins. I hope you like it as much as we do!
Just made this. Waiting for the cool down so I can use my immersion blender…..so far so good. I am certain it’s yummy. Made some humus to go on my grilled garlic toast as a side.
So good to hear from you Kari! I love the sound of your grilled garlic toast and humus side dish. Yum! That’s such a great way to turn a soup into a main. I’ll have to give it a try myself next time