Rich tomato soup with lentils
This rich tomato and lentil soup is a warming, nourishing bowl that is packed with vegetables and plant-based goodness. Ripe tomatoes,carrots and celery are gently cooked with brown lentils, herbs and a little balsamic vinegar to create a hearty soup with plenty of fibre and plant-based protein. It is naturally vegan and gluten-free, while the lentils make it surprisingly filling and satisfying. The soup is easy to make and can be blended until smooth or left slightly textured for a more rustic finish. Serve it with sourdough toast or gluten-free scones for a wholesome lunch or light supper.
Ingredients
Method
- Finely chop the onion, garlic, celery and carrot.
- Heat the olive oil in a saucepan over a medium-low heat. Add the onion, celery and carrot and gently sauté for about 5 minutes. Add the garlic and cook for another 2–3 minutes, until the vegetables begin to soften.
- Add the balsamic vinegar and oregano or marjoram and stir for a few seconds. Add the chopped tomatoes and vegetable stock.
- Bring to the boil, then reduce the heat, cover and simmer for about 20–25 minutes, until the vegetables are completely tender and the flavours have developed.
- Turn off the heat and stir in the parsley and basil.
- Using a stick blender, blitz the soup until you have a thick, textured consistency. You can blend it more thoroughly if you prefer a smoother soup.
- Add the drained lentils and a little more stock if needed and reheat gently before serving. Taste and adjust the seasoning with salt and freshly ground black pepper.