Red lentil and tomato soup
This is a perfect lunch for those cooler autumnal days and so easy to make in advance. The vibrant colour means it's rich in immune-supporting beta carotene and vitamin C and the lentils give a great protein content to stave off that mid-afternoon hunger. I would recommend making a batch of this delicious soup and freezing it so you can take out a portion whenever needed.Helen Ford.
Equipment
- Large saucepan with lid
- Food processor
- Wooden spoon
Ingredients
- 200 g red lentils washed
- 390 g can tomatoes
- 750 ml vegetable or chicken stock
- 1 generous tbsp fresh parsley
- salt and pepper
Instructions
- Place the washed lentils into a large saucepan or stockpot. Cover with the stock.
- Bring to the boil and cook, uncovered for 10 minutes. Cover the pan, lower the heat and simmer for a further 15 minutes.
- Place the lentils, stock, tomatoes (including any juice) and parsley into a food processor and blitz until smooth. Return the soup to the pan and reduce slightly or until a thickness you like.
- Season with salt and pepper to taste.