Tomato and lentil soup

Tomato and lentil soup

By
From
The Medicinal Chef
Serves
3-4
Photographer
Martin Poole

This is a wonderfully flavoursome soup: ripe, fresh and deep. You can even make a thicker version to use as a dip.

Ingredients

Quantity Ingredient
olive oil, for cooking
1 large red onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons ground cumin
700g cherry tomatoes
200g red lentils
1 litre vegetable stock
small bunch fresh parsley or coriander, roughly chopped, (optional)
sea salt
black pepper

Method

  1. Heat a little olive oil in a large pan, add the onion, garlic and cumin and cook over a medium heat for 4–5 minutes, or until lightly golden.
  2. Add the cherry tomatoes and cook over a high heat, stirring frequently. Keep cooking until the tomatoes have started to turn into a bit of a mush, and the whole thing resembles a thick ratatouille.
  3. Add the lentils and start adding the stock a little at a time, almost as though you’re cooking a risotto. Each time the stock level goes down, add a little more. Keep doing this until the lentils are soft, about 15–20 minutes.
  4. Once the lentils are soft, add enough stock to cover the whole mixture and season with salt and pepper. Transfer in batches to a jug blender and process to a smooth soup. Sprinkle with parsley or coriander, if using, and serve immediately.

Good for

  • Metabolic system: Diabetes (Type 2)

    Heart & circulation: High cholesterol

    Digestive system: Bloating
Tags:
The Medicinal Chef
Dale
Pinnock
healthy
nutritional
medicinal
diet
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