Serves 4 | Prep 5 mins | Cook 25 mins
Spiced Red Lentil and Tomato Soup
1 tbsp olive oil
1 onion, roughly chopped
1-2 tsp dried chilli flakes
1 garlic clove, crushed
175g split red lentils, rinsed well
1 tsp tomato purée
1 tbsp granular Canderel Original
400g can chopped tomatoes or use passata
1.2 litres vegetable stock- Heat the oil in a pan and add onion and cook over a low heat for 3-4 minutes, until soft. Season with sea salt and freshly ground black pepper and stir through the chilli flakes.
- Stir in the garlic and cook for a few seconds then stir through the lentils so they are all coated, then add the tomato puree and Canderel and stir.
- Now tip in the canned tomatoes and stock and bring to the boil. Then reduce to a simmer and cook gently for about 25-30 minutes until the lentils are soft. If you need to top up with any more hot water, do so a little at a time. Taste and season again if needed. Blend if you wish, but there is no need. Ladle into bowls and serve with a garnish of fresh parsley.
Cook's Tip
Fresh beetroot would be a nice addition - roast it separately for 1 hour then peel and serve with the veggies
Nutritional Information
Save 15 calories
4.5g fat (per serving of which saturates 0.8g)229 calories (per serving)
30g carbohydrates (per serving - of which sugars 5g)