Tomato Lentil Soup

Hey Guys. If like me you’re not a fan of winter – it is January of 2020 as I write this – then also like me you need a warm up. And this comfort food recipe is the best choice for lentil lovers.

So when it’s chilly outside, there’s nothing better than a gallon of this stuff. With chilly and soy cream to really warm things up, this easy to prepare lentil tomato soup is filling, low in calories and is chock full of flavour. Get stuck in!

Serves 8

Cooking Time: 45 Minutes

* A blender or a hand blender is useful for this recipe though not essential.

Ingredient

• 2 Tsp Cumin Seeds
• 2 Tsp Chilli Flakes
• 2 Tbsp Olive Oil
• 3 Red Onions Chopped
• 3 Cloves of Garlic Crushed
• 2 Tins of Chopped Tomatoes
• 250g Red Split Lentils
• 750ml Vegetable Stock
• Oat Cream (Optional Garnish)
• Fresh Coriander (Optional Garnish)
• 2 Tins of Chickpeas (Optional Garnish)

Method for Tomato Lentil Soup

  1. Preheat your oven to 200°c if you decide to have chickpeas as a serving garnish. Place both tins of chickpeas in an oven dish, drizzle with olive oil and season. Leave in the oven for 45 minutes or until they shrink in size, golden and turn crunchy. They should be done by the time you’ve finished the soup.
  2. In a large wok, warm through the cumin and chilli flakes on a low heat to release the aromas for about a minute or so. Don’t allow them to burn. Once their scent is in the air, add the olive oil along with the onions and garlic. Cook through until the onions start to soften.
  3. Add in the tins of chopped tomatoes, stir through and then add the red split lentils, stirring it all into a thick mixture. You can rinse out your tomato tins here and use the water if the mixture is too thick.
  4. As the soup cooks, begin adding the stock gradually each time the mixture begins to thicken, stirring frequently so the soup does not burn at the base of the pan.
  5. Continue cooking on a low heat for 15 minutes, stirring frequently. Have a taste to see if the flavour is right. If desired, you can add some tomato puree, red wine vinegar or a little dairy free butter if you wish for taste, though it’s not essential.
  6. Once the lentils have fully softened, take the soup off the heat and either transfer to a blender or keep it in the wok to be blitzed with a hand blender. If you don’t have a blender however, you can still serve your soup in a more stew-like fashion. Blend until the soup is nice and smooth.
  7. By now your chickpeas should have cooked through. Remove from the oven and set aside to serve up your soup, adding a dollop of oat cream, a spoonful of your chickpeas and a garnish of coriander leaves. Now get stuck in, and serve with warm bread if you have it!

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