Lentil & Tomato Soup
Prep Time
15 mins
Cook Time
40 mins
 

A warming & hearty vegan soup that is full of lovely lentils & tomatoes. Just like a hug in a bowl!

Servings: 4
Author: Louise-Claire Cayzer
Ingredients
  • 1 medium onion , finely chopped
  • 2 carrots , finely chopped
  • 3 cloves garlic
  • 1 bay leaf
  • 4-5 sprigs of thyme
  • 1 tsp dried oregano
  • 250 g dried lentils
  • 1 tbs tomato paste
  • 3 tbs olive oil
  • 1 pack ( 400ml) tomato passata
  • 1/2 cup red wine
  • 2 small mild chillis- deseeded
  • 1 tspn mild chilli powder
  • 1 Tbs marigold stock powder
  • 800 mls boiling water
  • Salt & Pepper to taste
  • fresh chopped parsley- to serve.
Instructions
  1. Sweat the garlic & onions in the oil in a large, heavy saucepan.
  2. Add the chopped chilli, tomato paste & carrots & cook for 5 minutes or so, until soft.
  3. Add the tomato pasata, and all the herbs & chilli powder and stir.
  4. Add in the lentils, the stock powder, the water & the wine.
  5. Bring to the boil, then reduce to a slight simmer.
  6. Cook until the lentils are tender- around half an hour.
  7. Taste & adjust the seasoning if needed.
  8. Serve with a sprinkle of parsley & some crusty bread.
Recipe Notes

Adapted from Lentils Monestary Style:: Diet for a Small Planet