Red Lentil and Tomato Soup …

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!

Red Lentil and Tomato Soup …
Ingredients …
  • 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
Method …
  1. Add olive oil, onions, celery, carrot and garlic to a large saucepan and gently stir for 5 minutes over a medium heat.
  2. Add the lentils, sweet potato, chicken stock, crushed tomatoes and curry powder and simmer gently until vegetables are just tender.
  3. Remove from heat and allow to cool slightly, then blend with a stick blender until smooth and all large vegetables have been blended.
  4. Serve with crusty bread and, if desired, add some pasta, bacon or chicken. Garnish with basil or coriander, if desired.

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