Red Lentil & Tomato Soup

• This delicious, filling and warming soup is packed with protein and flavour.
• Tastes delicious served with homemade bread.
• Vegan and gluten-free.

Organic Red Split Lentils 1kg (Sussex Wholefoods)

0.75cup lentils

Chopped Tomatoes, Organic 400g (Mr Organic)

1tin chopped tomatoes

Passata Rustica, Organic 680g (Biona)

500g tomato passata

Reduced Salt Vegetable Bouillon Powder 150g (Marigold)

1tsp bouillon

Extra Virgin Olive Oil 250ml (Filippo Berio)

2tbsp olive oil + more to garnish

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

salt to taste

Other Ingredients

• 1 onion.
• 2 garlic cloves.
• 1cm fresh chilli.
• 2 medium size carrots.
• 1L water.

Method

1. Chop the onions, garlic, chilli and carrots.
2. Heat the olive oil in a large pan and cook the onion over low heat for 10 minutes until soft, then add the garlic and cook for another 3 minutes.
3. Rinse lentils well with cold water.
4. Add the carrots, chilli, 1 litre of water, 1 tbsp bouillon powder and lentils to the pan. Bring to the boil, reduce to a simmer and cook for 15 minutes.
5. Add tomatoes and passata, and simmer for another 10 minutes.
6. Blend using a blender, taste and season with salt and pepper.
7. Garnish with some olive oil and enjoy!