Vegan lentil and tomato soup

    Vegan lentil and tomato soup

    (0)
    Save this recipe
    1hr


    Be the first to make this!

    About this recipe: This is a thick, warming soup - great for this time of year. Although very filling it's low fat, and is high in protein and fibre.

    sixtiesspirit Lancashire, England, UK

    Ingredients
    Serves: 6 

    • 1 large carrot, coarsely grated
    • 1 large red onion, minced
    • 4-5 tablespoons olive oil
    • 225g (8oz) red lentils
    • 1 (450g) tin chopped or whole tomatoes
    • 1 tablespoon tomato puree
    • 1.8L (3pt) water
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 1 teaspoon paprika
    • 1/2 teaspoon salt
    • black pepper

    Method
    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. Cook carrot and onion in olive oil with dry lentils for about 10 minutes.
    2. Add all other ingredients, chopping tomatoes roughly if using whole ones.
    3. Bring to boil, simmer until lentils are soft, 30 to 40 minutes.
    4. Check seasoning, adding more if needed. Liquidise in a blender or food processor for 30 seconds. Reheat in pan if serving immediately. Add a little more water if soup is too thick.

    Tip

    You can freeze this soup in individual microwaveable containers - reheat at full power for about 5 minutes for one portion.

    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (0)

    Reviews in English (0)

    Write a review

    Click on stars to rate