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Before you jump to Tomato & Lentil Soup recipe, you may want to read this short interesting healthy tips about Nutritious Energy Snacks.
We are all aware that eating healthy snacks can help us truly feel better in our bodies. Increasing our intake of well balanced meals while reducing the intake of unhealthy kinds contributes to a more balanced feeling. Eating more vegetables helps you feel much better than eating a piece of pizza. This is usually a problem, nevertheless, with regards to eating between meals. You can spend hours at the supermarket searching for the right snack foods to allow you to feel healthy. Here are a handful of healthy snacks that you can use when you need a fast pick me up.
Healthy foods made from whole grains are excellent for a easy snack. Starting your working day with a piece of whole grain toasted bread can give you that added boost you need to get going. Chips and crackers produced from whole grains can be fantastic for quick snacks to eat on the go. Choosing whole grain food items is always far better than eating the highly processed grains we commonly find in our grocery stores.
You do not have to look far to discover a wide variety of healthy snacks that can be easily prepared. When you make the decision to be healthy, it’s simple to find just what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to tomato & lentil soup recipe. You can have tomato & lentil soup using 10 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to make Tomato & Lentil Soup:
- Use 1 tbsp oil
- Take 1 large onion, chopped
- Get 3 cloves garlic, chopped and gently crushed
- Take 1 (500 g) packet passata
- Provide 1 carrot, diced
- Provide 1 handful red lentils
- Prepare 1 litre vegetable stock. “Marigold” is fine if you’ve no home-made
- Take 1 tsp dried thyme
- Get 1 dollop per soup bowl crème fraîche (Optional)
- Get to taste Seasoning
Instructions to make Tomato & Lentil Soup:
- Heat the oil in a stockpot or large saucepan and gently fry the onions for 3-4 minutes or until soft. Only stir if necessary to avoid sticking.
- Add the garlic and fry for 1-2 minutes, gently stirring.
- Stir in the passata, carrot and lentils, then add the stock and bring to the boil, stirring regularly but not too vigorously. Reduce to a fast simmer, cover and cook for 20-25 minutes. Stir occasionally and after 10-15 minutes add the thyme.
- Transfer to a blender and whizz to get a nice consistency. Taste and season to taste.
- Serve piping hot with granary bread or crusty rolls. Add a dollop of crème fraîche to each soup bowl if available/wished.
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