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Lentil and Tomato Soup

by Vee (follow)
http://hubgarden.com/profile/1458/
Easy (2746)      Dinner (2124)      Vegetarian (1451)      Winter (302)      Soup (249)      Lentils (46)     
A hearty winter warmer, this tomato and lentil soup is best served with fresh crusty bread and a dollop of sour cream. It keeps well too so, once it has cooled down, place it in the fridge for lunch the next day.



Capsicum


Preparation Time: 10 minutes
Cooking Time: 50 minutes
Makes: 6 servings

Ingredients
2 tablespoons olive oil
2 small zucchinis, diced
1 large carrot, diced
1 red capsicum, deseeded and diced
1 small potato, diced
1 small onion, diced
2 garlic cloves, crushed
1 vegetable stock cube
6 cups water
500g pack lentil soup mix, washed and soaked according to packet instructions
2 x 400ml cans diced tomato
1 tablespoon smoked paprika

Method
Heat oil in a in a large saucepan over medium heat.
Add garlic, onion and capsicum and sauté for 2 minutes or until fragrant.



Capsicum




Capsicum


Stir in zucchini, potato and carrot.



Capsicum


Cook for 2 minutes, stirring occasionally.
Add water, soup mix, stock cube, smoked paprika, pinch of salt and freshly ground black pepper.
Bring to the boil.
Turn heat down slightly and simmer for 30 minutes.
Add diced tomatoes and cook for a further 20 minutes.



Capsicum


Serve with fresh bread and a dollop of sour cream.



Capsicum



Categories
#Soup
#Lentils
#Vegetarian
#Dinner
#Winter
#Easy
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