Tomato soup is one of those family favourites its always full of flavour. This version adds lentils to balance the sugars in the tomatoes and add protein to the soup.
Testers and Tasters Feedback
“Very easy to prepare. Used some frozen tomato sauce (from Sauce Section) so made it very quick to make.”
“A very hearty and tasty soup with a delightful sweetness to it from the tomatoes.”
“Great flavour served with vegetable muffin recipe from Muffin Section.”
Photo
Anne Masters
Serves: 6-8
Plants: 7-9
Preparation: 20-30 minutes Cooking: 75-90 minutes
GF V NF DF
Swaps
Use beans instead of lentils
Use ready-made tomato sauce from Sauces Section.
Options
Add more vegetables to the soup, green vegetables like kale, broccoli work well and add edamame beans for more protein.
Freezing
This should freeze well.
Ingredients
2-3 tsp Extra Virgin Olive Oil (EVOO)
100g celery finely chopped
100g onion finely chopped
100g lentils of your choice
3 tins of thick tomato pulp or passata
500 ml of water
1 tbsp fresh or frozen basil
1 tbsp of fresh or frozen parsley
1 tsp of mixed herbs
Salt and pepper to taste
Method
Put the tinned tomatoes, passata or tomato sauce in a large pan together with the other ingredients and bring to the boil, then reduce to a rolling simmer and cook until the lentils have cooked through.
For a smoother soup blend in a food processor or liquidiser.
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