Easy tomato and lentil soup – 110 calories per 300g

Soup is great in so many respects – cheap and easy to make, a good use of left-overs and warm and filling for those colder days.  A mugful after a walk in the rain, a bowlful with a buttered roll for lunch or a late night low-calorie snack.  Of course, a great way to get your veggies too!

I added a dollop of soured cream to this, but made a large batch which I’ve frozen in freezer bags to enjoy in the weeks / months to come!

Easy tomato and lentil soup – 110 calories per 300g serving

Preparation Time:       30 mins

Cooking Time:            1 hr

Serves:                        6

Calories per serving:  110


Olive Oil, Extra Virgin                                              15ml

Carrot, Whole, Raw, Peeled                                    85g

Onions, Red                                                              85g

Celery, Raw, Trimmed                                              75g

Garlic, Raw                                                                3 Cloves

Knorr Vegetable Stock Pot                                      1 pot / 33g

Water, Tap                                                                 1000ml

Tomatoes, Tinned, Chopped                                   2 tins / 800g

Lentils, Red, Split, Dried                                          65g

Worcestershire Sauce, Lea & Perrins                    1 Tbsp/15ml


Peel the onion. Peel the carrots. Wash and trim the celery. Finely dice the carrot and celery. Finely chop the onion.


Place the oil into a large lidded saucepan and heat over a medium heat, Add the onions, celery and carrot and cook until softened (about 15 minutes). Add the garlic and cook for a further 5 minutes.

Add the tinned tomatoes, stock pot, water and red lentils and bring the mixture to a boil. Lower heat and simmer, covered, for about 45 minutes, stirring every 10-15 minutes.

Add the Lea & Perrins sauce, stir through.  Serve topped with plenty of freshly ground black pepper.

This soup is best liquidised, but a stick blender will also work well.

Add a dollop of creme fraiche or soured cream for your very own cream of tomato soup!

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