During the colder months most of us want to eat something that will warm us up and keep us full. And that’s why this tomato and lentil soup is perfect for winter, I suggest making a big batch and have it over a few days during the week.
It’s a simple delicious and nutritious recipe, a good source of fibre and plant based protein. Plus, given the rising cost of everyday foods, this uses inexpensive ingredients.
Do try this recipe, adding your favourite herbs and spices. The chilli flakes gives it a little kick! That will definitely warm you up.
Tomato and lentil soup
½ cup red lentils, soaked in water for 2 hours
1 kilo tomatoes, diced
1 large onion, diced
3 cloves of garlic, diced
1 ½ inch ginger, diced
1 tbsp olive oil
1 tsp curry powder
1 tsp cumin powder
Sea salt to taste
Chili flakes to taste
500 ml of vegetable stock
Heat the olive oil in a deep pot and add in the onions, ginger and garlic and sauté for 2 minutes. Then mix in the spices and cook for another 2-3 minutes until light brown in colour.
Then, add in the diced tomatoes, soaked lentils and vegetable stock. Cover with a lid, bring it to a boil and then simmer on low heat for 30 minutes. Stir the soup half way through, and add in some water if required, depending on the consistency of the soup you like.
Then, blend using a hand-held blender until the soup is smooth. Serves 4.
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