Tomato and Lentil Soup
Experience comfort in a bowl with our wholesome Tomato and Lentil Soup recipe. Bursting with the richness of tomatoes and protein filled lentils, this nourishing soup is enhanced with rosemary and warming spices. A satisfying and nutritious option for any time of the year.
Ingredients
- 2 tbsp olive oil
- 2 medium yellow onions roughly chopped
- 3 cloves 3 cloves garlic roughly chopped
- 3 small anchovies
- 2x 400g tins of whole peeled tomatoes
- ⅓ tsp chili flakes adjust to taste
- 4 sprigs rosemary either remove the leaves from the stick or leave whole and remove before blitzing
- 2 cups red lentils
- 1 cube good quality vegetable stock
- 800 ml water boiled
- 15 g Flat leaf parsley chopped
- ¼ cup full-fat yoghurt
- Freshly ground black pepper
- Kosher salt to taste
Instructions
- Add the roughly chopped onions, garlic and anchovies to a large pot with the olive oil and saute for 3-4 minutes until softened and slightly brown. The anchovies should be mixed in and dissolved into the onions and garlic.
- Add the chilli flakes and cook for an additional 1 minute before adding the whole peeled tomatoes, salt and rosemary. Crush the tomatoes in the pot with the back of a spoon. Cook for 5-6 minutes.
- Dissolve the stock cube in the boiling water and add to the pot and cook for about 15 minutes until the lentils are completely cooked.
- Before blending the mix check if there is enough water for your desired texture. If the soup seems dry, add boiling water. Blend until smooth. I prefer a hand blender and blend it right in the pot for easier cleanup.
- Stir in the full-fat yoghurt
- Finish with chopped parsley and enjoy your tomato lentil soup!