Tomato and red lentil soup
30 min
Serves 4
8 plants
*estimate per serving
Thick, warming and cheap. Great for batch cooking.
See all the swaps free - make your free accountMake ahead: Keeps 4 days in the fridge. Freezes well.
Products we've checked
1 tin (400g) chopped tomatoes
Other ingredients
1 tbsp extra virgin olive oil
1 onion, chopped
2 carrots, chopped
2 cloves garlic
1 tsp ground cumin
150g red lentils
1 litre veg stock (1 cube)
4 slices sourdough
1 pinch black pepper
What to do
- 1
Heat the oil. Cook the onion and carrot for 8 minutes.
- 2
Add the garlic and cumin. Cook for 1 minute.
- 3
Add the lentils, tomatoes and stock.
- 4
Simmer for 20 minutes until the lentils are soft.
- 5
Blend until smooth. Add pepper.
- 6
Serve with bread.
Photo: Photo by pedro furtado on Pexels