Tomato and Lentil Soup
Summary
| Yield | |
|---|---|
| Prep time | 45 minutes |
Description
Serves 4-6
Preparation/cooking time 45 minutes
Serve this delicious warming soup with some fresh crusty rolls and grated vegan ‘cheese’ to sprinkle on the top.
Equipment
- Measuring spoons
- Chopping board
- Knife
- Garlic crusher
- Kitchen scales
- Measuring jug
- Large saucepan
- Food processor or hand blender
Ingredients
| 2 | tbsp | olive oil |
| 1 | onion, chopped | |
| 1 | red pepper, chopped | |
| 1 | clv | garlic, crushed |
| 175 | g | red lentils |
| 1 | cn | chopped tomatoes |
| 1 3⁄20 | l | vegetable stock |
| salt and freshly ground black pepper to taste |
Instructions
1. Heat the oil in a large saucepan, add the onion and pepper and cook over a gentle heat for 6-8 minutes or until pale golden. Add the garlic and stir for 30 seconds.
2. Stir in the lentils, tomatoes and stock. Bring to the boil, cover and simmer for 30 minutes or until the lentils are beginning to break up.
3. Add salt and pepper to taste.
4. Blend the soup in a food processor or with a hand held blender until just smooth. Serve ladled into bowls.