Vegan Tomato & Lentil Soup
This vegan soup is ready in less than 30 minutes and perfect for batch cooking. It uses only a few cheap ingredients, mostly from your cupboard. You can make this in any season but autumn and winter will be perfect, especially on a cold evening where you need something hearty and warming.
So what’s in this easy soup?
Fresh tomatoes and tinned tomatoes –This is the key ingredient in this recipe. Using fresh and chopped tinned tomatoes gives texture different flavours as well as keeping it cheap.
Lentil- For this recipe it’s red split lentils. Top tip, remember to wash the lentils and soak whilst you cook the onion and garlic off, this will help keep the cooking time down.
Stock- You can use a stock cube with boiling water for this recipe to keep it simple.
Crunchy Croutons?
If you want the perfect accompaniment for this soup why not try adding these crunchy home made croutons? Using two slices of sourdough, drizzled in olive oil, rosemary and garlic powder to make them. This will work with any leftover bread you have, and even better if it’s slightly stale.
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Vegan Tomato & Lentil Soup
Ingredients
- 130 g red split lentils
- 1 onion
- 4 cloves garlic
- 100 g tomatoes
- 1 tbsp smoked paprika
- 1 tsp dried sage
- 400 g tinned tomatoes
- 1 l water with veggie stock cube
- 100 g spinach
Instructions
- Finely chop the onion and add to a large pot with a generous glug of olive oil
- Whilst the onion fries off, finely chop the garlic then add to the pot along with the diced tomatoes
- Add in the smoked paprika, dried sage, drain the lentils and add to the pot
- Pour 1l of boiling water into a jug with the stock cube, mix together then pour in and stir, allow to simmer for 15 minutes
- Add in the spinach for the last 1 minute of cooking, season generously with salt and pepper and enjoy
Notes
Two slices of sourdough, cubed, tossed in olive oil, dried rosemary and garlic powder and fried
If you like this recipe why not try my Curried Leek and Lentil Soup
