Lentil and Tomato Soup
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.
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.
Stir in zucchini, potato and carrot.
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.
Serve with fresh bread and a dollop of sour cream.
Categories
#soup
#lentils
#vegetarian
#dinner
#winter
#easy
%recipeyum
225359 - 2023-07-17 08:51:38