When my kids were younger, I have to confess that I used to sneak healthy ingredients into any meal I could and this Red Lentil and Tomato Soup was a prime example … although I used to simply call it Tomato Soup because I’m reasonably confident that any mention of the word “Lentil” would have been greeted with the word … yuk! Now that they’re older, however, and consciously eating healthy food, I no longer need to hide either the lentils or any reference to them! This is a really tasty soup and super healthy because it’s full of fresh veggies and lentils which are a great source of fibre … perfect for lowering cholesterol, stabilising blood sugar levels and full of magnesium and Vitamin B. This soup is also quite filling but on nights when I’m feeding a hungry husband, I also add pasta, chicken or bacon and serve some lovely toasted, crusty Turkish bread as a side. Enjoy!
- 2 tablespoons olive oil
- 2 medium white onions (peeled and chopped)
- 3 celery sticks, roughly chopped
- 1 large carrot, peeled and chopped into small pieces
- 2 cloves garlic, finely chopped
- 1 x 375 packdt Red lentils (or equivalent to two cups)
- 1 medium sweet potato, peeled and chopped into small pieces
- 2 x litres chicken stock
- 2 x 400g can crushed tomatoes
- ½ teaspoon curry powder
- Salt and pepper, to season
- Add olive oil, onions, celery, carrot and garlic to a large saucepan and gently stir for 5 minutes over a medium heat.
- Add the lentils, sweet potato, chicken stock, crushed tomatoes and curry powder and simmer gently until vegetables are just tender.
- Remove from heat and allow to cool slightly, then blend with a stick blender until smooth and all large vegetables have been blended.
- Serve with crusty bread and, if desired, add some pasta, bacon or chicken. Garnish with basil or coriander, if desired.
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