Red lentil soup with tomato
Ingredients
- 2 tbsp olive oil
- 1 large onion finely chopped
- 1 garlic clove finely chopped
- 1 tsp cumin
- 1 tsp smoked paprika
- 600 ml vegetable stock
- 150 gr red lentils
- 500 ml passata
- pepper and salt
- cilantro for garnish
Instructions
- Put your pan on the fire and add the olive oil. Sauté the onion and garlic until they are soft and translucent but not too brown.
- Stir the cumin and smoked paprika through and sauté until fragrant. Add the lentils to the pot, stir it all together and add the stock. Leave this to simmer for 15 minutes (check every once in a while, as it can evaporate quite quickly)
- Add the passata, put a lid on the pan and leave to simmer for another 20 minutes or until the lentils are cooked.
- Puree with a stick blender and divide across bowls. Sprinkle with some finely chopped cilantro.
Nutrition
Calories: 267kcal | Carbohydrates: 40g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 638mg | Potassium: 1002mg | Fiber: 15g | Sugar: 10g | Vitamin A: 1259IU | Vitamin C: 18mg | Calcium: 58mg | Iron: 6mg