Easy Tomato and Red Lentil Soup (Vegan)
Nutritious, filling and budget-friendly, this Easy Tomato and Red Lentil Soup is a great option for busy weeknights and just perfect for batch cooking and filling the freezer! It's also vegetarian, vegan, gluten free and dairy free, so a real crowdpleaser.
Servings 4 people
Calories 268kcal
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 3 garlic cloves crushed or grated
- 2 cm ginger grated
- 1 tablespoon cumin ground
- ½ teaspoon cayenne pepper (or dried chilli flakes)
- 400 g tin chopped tomatoes
- 200 g dried red lentils
- 1 litre water or vegetable stock (or chicken stock if you don’t need this to be veggie)
- Salt and pepper to taste
- Juice of 1 lemon (or to taste)
Instructions
- Put 1 tablespoon of olive oil into a wide, deep pan and add the diced onion. Cover with a lid and cook on a low heat for 5 minutes until the onions have softened but are not brown.
- Add in the garlic, ginger, cumin and cayenne pepper and fry for 1 more minute. Then add in the tinned tomatoes, lentils, water or stock and some salt and pepper. Bring to the boil, cover with a lid and then turn down and simmer for 30 minutes until the lentils are really soft. Stir occasionally.
- When the soup is ready, squeeze in the juice of 1 lemon (or to taste) and add more water if you think the soup is looking too thick.
- Ladle the soup into bowls and serve.
Video
Notes
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition
Calories: 268kcal | Carbohydrates: 44g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Sodium: 140mg | Potassium: 891mg | Fiber: 19g | Sugar: 7g | Vitamin A: 364IU | Vitamin C: 29mg | Calcium: 94mg | Iron: 6mg