Red Lentil & Tomato Soup
I don’t think this soup needs any introduction as I haven’t (yet) met a single person who doesn’t like tomato soup. Adding red lentils gives it a bit more substance and an extra daily add-on of fibre and protein.
Equipment: large saucepan
Makes: 6-8 portions
Prep time: 10 min
Cooking time: 20 min
- 3 yellow onions
- 4 garlic cloves
- 2 medium size carrots
- 1 parsnip
- ½ medium size celeriac
- 3 tbsp. rapeseed oil or coconut oil
- 200g red lentils
- 2 canned tomatoes
- ½ tube tomato puree
- 1 tbsp. fennel seeds, crushed
- 1 tbsp. mustard seeds
- 3 bay leaves, crushed in your hands to release the essential oils
- 2 tbsp. vegetable stock
- Parsley & freshly ground black pepper
1. Peel and chop the onions, heat up the skillet and add the onions. Add the rapeseed oil and fry on a high heat constantly stirring until golden, for about 1-2 min.
2. Peel the garlic cloves, crush them and add to the frying pan turning down the heat to medium.
3. Peel and chop into 1cm cubes the carrots, parsnip and celeriac. Add to the frying pan and cook for another 5 minutes.
4. Add the canned tomatoes, tomato puree, vegetable stock, fennel seeds, mustard seeds, bay leaves and 1 litre of boiled water. Bring to the boil and then turn down the heat, add the lentils and simmer for another 20-25 min. You might need to add a bit more water if the consistency is too thick for your liking.
5. Serve with chopped parsley and freshly ground black pepper on top.