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
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!