Lentil and Tomato SoupServes 2-45 Plant points
Soups


Lentil and Tomato Soup


Serves 2-4

5 Plant points

Plant Packed

This soup is so nourishing. It's super simple, too, making great use of store-cupboard basics. I like to use split lentils, as they don't require soaking and give a gorgeous rich texture. The garlic gives it some spice as well as a nice boost to the immune system.

Ingredients:

  • 1 tsp of cumin

  • 1 tsp coriander

  • 1 olive oil

  • 1 red onion, finely diced

  • 2 cloves garlic, crushed

  • 100g red lentils

  • 300ml chicken or vegetable stock

  • 1 x 400g can chopped tomatoes

  • natural yoghurt and fresh coriander, to serve

  • salt and pepper

Method:

  1. Rinse the lentils in a sieve for or a few mins in water.

  2. In a large pan, dry-fry the cumin and coriander over a medium heat for 30 seconds, then add the oil Pop the diced onion in with a pinch of salt, and sauté for 5 minutes.

  3. Throw in the garlic and cook, stirring, for 1 minute then add the lentils. Add the stock and tomatoes. Bring to a simmer and let the soup cook for 20 minutes. Season with salt and pepper at the end of the cooking time.

  4. Serve topped with a dollop of yoghurt and some fresh coriander..