Lentil & Tomato Soup
About this Recipe
The potassium, folate, and iron in lentils provide lots of benefits. Potassium counters the bad effects of salt and lowers blood pressure. Folate protects your heart and supports your body in forming red blood cells. Iron helps ward off fatigue.
- 1 tbsp olive oil
- 1 onion, chopped
- 2 or more garlic cloves, crushed
- 200g/7oz orange lentils OR 2 tins cooked lentils (green
- 1 medium-large potato, dice it small so it
- 2 bay leaves
- 1 tsp mixed dried herbs
- 1 medium carrot, grated
- 1 tin chopped tomatoes
- 1 tbsp tomato puree
- 1250ml/2½ pints vegan stock
The fiber in lentils is hard to break down. That’s why it can cause gas and cramping if you overeat it. If this dish is new to you, I suggest that you start with one serving per day.
Everyone needs a good lentil soup for that days when you don’t really feel like cooking but want something nourishing on the table fast.
- 30% 30%
- Carbs 29% 29%
- Calories 20% 20%
Step by Step Instructions
Heat oil in a large pan and gently fry onion and garlic for a few minutes until the onion is soft.
Add orange lentils, bay leaves, mixed herbs, grated carrot, potato, tomatoes, tomato puree and stock to the pan.
Give everything a good stir, bring to the boil and cook for 5
minutes, stirring regularly.
Reduce heat and simmer for 20 minutes until soup is
thickened and the lentils are cooked.
Adjust seasoning if necessary and blend if you wish.
Serve with crusty bread for a more filling meal.