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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.
Print Recipe
Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion
  • 2 garlic cloves
  • 1 celery stick
  • 1 carrot
  • 1 tbsp balsamic vinegar
  • 1 tsp dried oregano or marjoram
  • 6 ripe tomatoes chopped, or 1 x 400g tin plum tomatoes
  • 750 ml vegetable stock
  • 2 tbsp chopped flat-leaf parsley
  • 1 handful fresh basil leaves
  • 1 x 400g tin brown lentils drained and rinsed
  • Salt and freshly ground black pepper to taste

Method
 

  1. Finely chop the onion, garlic, celery and carrot.
  2. 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.
  3. Add the balsamic vinegar and oregano or marjoram and stir for a few seconds. Add the chopped tomatoes and vegetable stock.
  4. 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.
  5. Turn off the heat and stir in the parsley and basil.
  6. 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.
  7. 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.