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Red Lentil and Tomato Soup
Cheap, filling and full of plant protein and fibre. A big pot of warmth for cold countryside days.
Meg's tip: Freezes brilliantly. Add a spoon of Greek yoghurt on top for extra protein.
Contains: Celery. Nutrition figures are estimates; always check labels for allergens.
Recipe
Serves 4 · Prep 10 min · Cook 30 min
Ingredients
- 250g red lentils, rinsed
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 1 celery stick, chopped
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 400g tin chopped tomatoes
- 1.2 litres low-salt vegetable stock
- Squeeze of lemon
Method
- Heat the oil in a large pan and soften the onion, carrot and celery for 8 minutes.
- Add the garlic and cumin and cook for 1 minute.
- Stir in the lentils, tomatoes and stock and bring to the boil.
- Simmer for 20 to 25 minutes until the lentils are soft.
- Blend until smooth (or leave chunky), season and finish with lemon.
Per serving (approx.): 295 kcal, 16g protein, 45g carbs, 5g fat