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Tomato and Vegetable Lentil Soup



Here’s another one to try for the autumn winter. When making this soup, it was the first time I tried tomato lentil soup. What makes this soup so different from all the other soups I have made and tried is that it has a sharp tangy flavour. I wanted to go for an Italian flavour so I used the classic herbs such as basil, parsley and oregano which neutralises the acidic taste in the tomato.

The great thing about adding lentils to soup is that it is so filling that you don’t have to have bread (this is great if you are keeping your weight down in the winter). As well as the lentils, which add dimension, you also have crunchy sweetcorn, salty olives, smooth and silky spinach and little bit of paprika for spice you cannot go wrong with this soup. What's more? It is healthy too.

Prep: 20 mins
Cooking time:45 mins to 1 hour (dependant on how quickly lentils cook)

-1/2 pack Red split lentils

-400g Chopped Tomatoes

-Cherry Tomatoes on Vine Leaves

-Chopped Black Olives

-1 Tin of Sweetcorn

-1 Pack of Spinach

-1 red onion

-1 Tsp Oregano

-1 Tsp Basil

-1 Tsp Paprika

-1 Tsp Coriander leaves

-1 Tsp Parsley

-1 Tsp Garlic Paste

-1 Vegetable Stock Cube

-Pour up to 50ml milk

-Salt and Pepper to taste

Garnish with 3 fried cherry tomatoes, Creme Fraiche, Parsley and Fresh Basil.

  1. Soak the lentil for up to 45 mins beforehand.

  2. Drain the lentils.

  3. Boil the lentils until soft in vegetable stock in a saucepan.

  4. Add the chopped tomato and stir.

  5. Add the sweetcorn into the saucepan.

  6. Add the black chopped olives.

  7. Add the spinach leaves and stir until wilted.

  8. Add the herbs to the saucepan.

  9. Add salt and pepper to taste.

  10. Fry the cherry tomatoes in butter until slightly wilted.

  11. Garnish with 3 fried cherry tomatoes, Creme Fraiche, Parsley and Fresh Basil.



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