Rich Lentil and Tomato Soup

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Lentils are high in protein and contain good amounts of iron, zinc and B-vitamins. Combined with canned tomatoes, rich in antioxidants, this wholesome soup with a vibrant colour makes a delicious starter or light meal.

Serves 2

1 small onion, finely chopped, or 30 ml/2 tbsp frozen diced onion
350 ml/12 fl oz/11/3 cups very hot (not boiling) vegetable stock
75 g/3 oz/½ cup split red lentils
200 g/7 oz/small can of chopped tomatoes
15 ml/1 tbsp sun-dried tomato purée (paste)
1 celery stick, finely chopped
1 carrot, finely diced, or 75 g/3 oz frozen diced carrots
1 bay leaf
A pinch of dried mixed herbs
Salt and freshly ground black pepper


  1. Put the onion into the ceramic cooking pot. Pour the stock over, cover with the lid and switch on the slow cooker to Low. Leave to warm for 3-4 minutes while measuring and preparing the rest of the ingredients.
  2. Rinse the lentils in a sieve under cold running water, then add to the pot with the tomatoes, tomato purée, celery, carrot, bay leaf and herbs. Stir well, then re-cover with the lid and cook for 4-6 hours.
  3. Discard the bay leaf. Leave the soup chunky or, if preferred, purée with a hand-held blender or in a food processor until completely smooth. Transfer half the soup to a bowl or freezer container and allow to cool.
  4. Return the remaining soup to the pot and heat on High for about 15 minutes until piping hot or quickly reheat in a saucepan on the hob. Season to taste with salt and pepper and serve in a warm bowl with bread rolls or hot buttered toast.


Second serving
Either cover the cooled soup and chill for the following day, or freeze for up to a month. If frozen, allow the soup to defrost in the fridge overnight. To serve, transfer to a saucepan and heat until piping hot.


Cook's tips
If you don't want to use celery, simply leave it out or use celery salt as a seasoning instead of ordinary salt.
You can spice up the second serving, if you like, by stirring in 5 ml/1 tsp of your favourite curry paste. After reheating, top the soup with a tablespoonful of thick yoghurt and serve with warmed naan bread or ready-made popadoms.
This is quite a thick soup, especially if puréed. Add a little more stock or milk if you prefer a thinner consistency.