After feeling guilty about eating a zillion Cinnamon Buns, I had to make something super healthy today. I have no self discipline. This soup will make those cinnamon buns disappear like they never happened.
This is a very tasty, satisfying and healthy soup. I am stressing healthy today. Since we are just about into October, I know I will be making this more often. In the recipe below I stated using canned tomatoes. You can also used Stewed Tomatoes if you have any on hand. Normally, I would stew my own tomatoes for this soup but today I just didn't have the time. It does, no doubt, give the soup a deeper flavour.. Which ever method you choose, it is a good soup!
Tomato & Lentil Soup
2 Large cans of tomatoes, (whole or chopped)
3 1/2 Cups/840 ml of Vegetable stock
1 Cup/200 grams of lentils, uncooked
1 Large onion roughly chopped
1 Celery rib, sliced
2 Garlic cloves, crushed
1 Teaspoon of ground cumin
1 Teaspoon of ground coriander
Salt and pepper
Fresh chopped parsley for garnish
In a large stainless steel pot, add the olive oil, garlic, onions and celery. Cook over a medium to high heat until softened and lightly browned, about 8-10 minutes. Add in spices and dry lentils. stir around for a few minutes to infuse the spices. This will give extra flavour to the soup. Toss in the can tomatoes and vegetable stock. Bring to a boil and reduce heat to low and cover. Leave the soup to simmer for about 40 minutes, stirring occasionally. At this point taste to see if the lentils are tender. If not, give it a few more minutes. Add in the salt and pepper and remove from heat. Blend in batches and return to pot. Bring the soup back to a simmer for a few minutes. Ready to serve!
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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