The tomato and red lentil soup is an ideal mid- week meal.
As it is a huge hit with my family as well as with the homeless people I have the pleasure to cook for via my parish, we now share their meal on the days I prepare the soup for them. Soup and sandwiches! The perfect combo!
Health benefits : Red lentils are low in calories, but rich in iron and foliate content and an excellent source of protein!
Recipe Tomato and Red Lentil Soup
- 2 teaspoons sunflower oil
- 1 large onion
- Salt, pepper
- 2 celery ribs
- 255 g split red lentils
- 1 can tomatoes
- 875 ml vegetable stock
- 2 tsp dried herbes de Provence
Heat the oil in a large saucepan. Add the chopped onion and celery and cook for 5 min stirring occasionally. Add the lentils and cook for 1 min. Stir in the tomatoes, stock, dried herbes, salt and pepper.
Cover, bring to a boil and simmer for about 20 min, stirring occasionally. When the lentils are cooked and tender, set the soup aside to cool slightly. Puree in a blender until smooth. Season with salt and pepper, return to the saucepan and reheat gently until piping hot.
Ladle into soup bowels to serve and garnish with chopped parsley.
Tip: you can perfectly freeze this soupe.
If you have enjoyed this post subscribe to the blog for more recipes!