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Tomato & Red Lentil Soup
Prep Time
10 Minutes
Cook Time
45 Minutes
Ingredients
8
An intensely flavoured tomato soup with Garlic, Onion and Basil. Serve chilled for a summer's day.
Ingredients
-
1 tablespoons olive oil
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1 teaspoon minced onion
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½ teaspoon Garlic Granules
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2 tablespoons Dried Basil
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100 gram (4 ounce) split red lentils
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2 x 400 gram canned chopped tomatoes
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1.2 litres hot vegetable stock
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4 tablespoons reduced-fat crème fraîche
Key Products
Instructions
- 1 Heat the oil in a large saucepan and gently fry the Minced Onion and Garlic Granules for 1 minute, without browning them.
- 2 Add half the Basil, the lentils, chopped tomatoes and stock to the pan. Bring to the boil, then reduce the heat and simmer for 35 minutes.
- 3 Transfer the soup to a large bowl and leave to cool, then blend to a smoother consistency, but not completely smooth. Cover and refrigerate to chill completely. Stir the remaining Basil into the crème fraîche and stir into the soup when serving.
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