Hearty tomato and red lentil soup

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 1 tablespoon olive oil
  
• 1 red onion, finely diced
  
• 3 cloves garlic, finely chopped
  
• 2 stalks celery, finely diced
  
• 1 carrot, finely diced
  
• 1 teaspoon cumin seeds
  
• 1 teaspoon ground coriandercilantroX
  
• 1 teaspoon paprika
  
• ½ teaspoon ground turmeric
  
• 10 medium (1kg) tomatoes, finely diced or 2 x 400g cans diced tomatoes
  
• 4 cups cold water
  
• 1 cup red lentils, rinsed
  
• 2 tablespoons tomato paste
  
• 1-2 teaspoons sugar (optional)
  
• pinch of salt, to serve
  
• ground black pepper, to serve
  
• 4 toasted slices Vogel’s Original Mixed Grain bread (or similar)
  
• 8 teaspoons reduced-fat spread

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Instructions

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1. Heat olive oil in a large saucepan over medium heat. Add onion, garlic, celery, carrot and cumin seeds. Cook, stirring, for 5 minutes or until vegetables are tender.
2. Add ground coriander, paprika, turmeric and tomatoes and continue to cook for 8-10 minutes, stirring often until the tomatoes are soft.
3. Add water, lentils and tomato paste. Bring to the boil, then simmer for 25-30 minutes, adding a touch more water if needed. Add sugar, if using, then season with salt and pepper.
4. Serve hot, with toast and spread.

Variations

If you love smoky flavours, use smoked paprika in place of regular.

Make it vegan: Check bread and spread are vegan.

HFG tip

This recipe is ideal for making big batches and freezing.

Nutrition info (per serve)

Calories 442 cal

Kilojoules 1850 kJ

Total fat 12 g

Saturated fat 2 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Jul 2017

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