Quick and Easy Tomato & Lentil Soup
This is a timeless classic, very cheap, simple to make and everyone loves it. You can buy the ingredients just about anywhere; it works with many other vegetables – depending on taste and what you have leftover in the fridge. It freezes well too, so it’s worth doubling up quantities and making a big batch if you like it!
Taken from Viva!’s Kids Cook Veggie – a great little guide of recipes devised by young people
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Total time
45 minutes
Cuisine
British
Meal
- soups-starters
Servings
4
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 1 red pepper, chopped
- 1 clove garlic, crushed
- 175g/6 oz red lentils, washed in a sieve under running water
- 1 can chopped tomatoes
- 1 litre or 14fl oz vegan vegetable stock
- 1 tsp mixed dried herbs (or any fresh you like, to taste – oregano, bay, basil, parsley, thyme and a little sage all work well)
- Salt and freshly ground black pepper, to taste
Instructions
- Heat the oil in a large saucepan, add the onion and pepper and cook over a gentle heat for 6-8 minutes or until pale golden. Add the garlic and stir for 30 seconds.
- Stir in the lentils, tomatoes and stock. Bring to the boil, cover and simmer for 30 minutes or until the lentils are beginning to break up.
- Add salt and pepper to taste.
- If you want a smoother soup (particularly useful for vegetable-phobic kids!) then blend it before serving – a stick blender is the quickest as you can do it straight in the pan. Do it in short bursts to control how smooth or textured you want it. Serve hot in bowls.
Keywords
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