Lentil and Tomato Soup (Lentils Monastery Style)
A warming & hearty vegan soup that is full of lovely lentils & tomatoes. Just like a hug in a bowl!
Servings: 4
Calories: 419kcal
Ingredients
- 1 medium onion finely chopped
- 2 carrots finely chopped
- 3 cloves garlic finely chopped
- 250 g dried puy or green lentils
- 1 bay leaf
- 2 teaspoon thyme dried or fresh
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- 3 tablespoon olive oil
- 400 ml tomato passata or one standard tin/can
- 120 ml red wine
- 1 teaspoon mild chilli powder or 1 mild red chilli OPTIONAL
- 1 tablespoon vegetable stock powder
- 800 ml water
- Salt & Pepper to taste
- fresh chopped parsley - to serve
Instructions
- Sweat the garlic & onions and carrot in the oil in a large, heavy saucepan.1 medium onion, 2 carrots, 3 cloves garlic, 3 tablespoon olive oil
- Add the chopped chilli (if using), tomato paste & cook for 5 minutes or so, until soft.1 tablespoon tomato paste, 1 teaspoon mild chilli powder
- Add the tomato pasata, and all the herbs and stir.1 bay leaf, 2 teaspoon thyme, 400 ml tomato passata, 1 teaspoon dried oregano
- Add in the lentils, the stock powder, the water & the wine.250 g dried puy or green lentils, 120 ml red wine, 1 tablespoon vegetable stock powder, 800 ml water
- Bring to the boil, then reduce to a slight simmer.
- Cook until the lentils are tender - around half an hour.
- Taste & adjust the seasoning if needed.Salt & Pepper to taste
- Serve with a sprinkle of parsley & some crusty bread.fresh chopped parsley - to serve
Notes
Adapted from Lentils Monestary Style:: Diet for a Small Planet
Nutrition
Calories: 419kcal | Carbohydrates: 54g | Protein: 20g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 527mg | Potassium: 537mg | Fiber: 23g | Sugar: 9g | Vitamin A: 5430IU | Vitamin C: 19mg | Calcium: 116mg | Iron: 7mg