Tomato and Lentil Soup
Updated: Apr 26, 2019
Makes- 4 generous serves Prep- 10 minutes Cook- 1 hour
2 onions chopped
2 sticks celery finely sliced
2 medium sized carrots peeled and chopped
4 garlic gloves finely diced
4 tbsp olive oil
2 tsp ground cumin
1 tsp curry powder
1 can diced tomatoes (I used Ardoma Rich & thick onion & garlic tomatoes)
1 1/2 cups water
4 sprigs fresh thyme
1 cup green lentils- washed
1 litre vegan chicken stock
splash of tabasco sauce
1. Heat olive in a heavy bottomed pan or pot over medium heat until oil begins to simmer. Add onions, celery and carrot and cook for a few minutes to soften then add in the garlic.
2. Stir through the cumin and curry powder until fragrant. Pour in the tinned tomatoes and then fill the can full with water (this is about 1 cup) then add in an extra half cup of water. Add in thyme and lentils and stir everything through for about 3 minutes to allow flavours to infuse briefly.
3. Pour in the stock then season well with salt and pepper and a splash of tabasco sauce. Bring soup to a boil over high heat. Reduce heat and allow the soup to simmer for about 50 minutes or until the lentil are soft.
4. Stir in spinach to wilt it. Remove pot from heat and serve with warmed, crusty bread and butter and fresh lemon juice. Then enjoy!