Tomato & red lentil soup

Tomato & red lentil soup

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
2
Photographer
Patricia Niven

MRS: I love to make this soup when I am at home working by myself, freezing the second portion for next time around. It’s a one-pot wonder – chop up the carrot and celery (or whatever veg you happen to have handy), throw it all in the pan and in 30 minutes it’s done.

Ingredients

Quantity Ingredient
1 tablespoon extra-virgin olive oil
1 carrot, finely diced
1 celery stalk, finely diced
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
125g dried red lentils
500ml water or vegetable stock
1 x 400g tin chopped tomatoes
1 teaspoon apple-cider vinegar
salt flakes, to taste

Method

  1. Heat the olive oil in a saucepan over a medium heat, add the carrot and celery and sauté for 2–3 minutes until soft. Add the spices and lentils and cook for a further 1–2 minutes until the lentils start to stick to the bottom, then pour over the stock or water and bring to the boil. Stir in the tomatoes and vinegar, reduce the heat and simmer for 20 minutes, until the lentils are cooked through and the soup has thickened and reduced slightly.

    Taste and adjust the seasoning to your liking, then ladle into bowls and serve with buttered toast.
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