Red Lentil and Tomato Soup

P1140008 This soup really is my favourite thing at the moment. I absolutely love it with a slice of my favourite home made bread or topped with chilli miso butter beans! The best thing is it only takes about 20 minutes to make and can be made in batches and kept in the fridge, ready to eat cold or heat up for a quick lunch or a warming evening dinner.

Lentils are such an amazing part of a plant-based diet as they are low in fat, high in protein and rich in fibre too. As well as including many other essential vitamins and nutrients, lentils have a high iron content which is really important for helping oxygen reach all of your cells, essential for energy and our bodies' metabolisms. The problem is that I tend to have a bit of a love-hate relationship with lentils - one week I just can't get enough of them and the next they wont appeal at all! This soup is a great way to get all the goodness of lentils without even knowing they are there!

Ingredients (serves 4)

1 tin of chopped tomatoes

150g red lentils

1l of water

1 tablespoon of olive oil

1/2 onion

1 small red onion

2 teaspoons cumin

1 teaspoon of chilli flakes

1 handful of chopped coriander

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Start by slicing the white and red onion and add to a large pan with the chilli flakes, cumin and olive oil - it is best to use something with a lid if possible. Stir gently, allowing the onions to soften over a low heat.

Once the onions are beginning to brown, add the chopped tomatoes, water, lentils and chopped coriander and stir. Bring to the boil and allow to simmer for about 15-20 minutes, or until the lentils are soft.

Pour the mixture into a blender, making sure the lid is on really well, and blend until smooth.

You can then serve the soup straight away or keep in the fridge for up to 5 days to have hot or cold later in the week.

Mains, SoupsAnnie Clarke