Tomato & vegetable red lentil soup

Tomato & vegetable red lentil soup

Ingredients (4 servings)

2 teaspoons olive oil

450g pkt soup vegetable mix

1 garlic clove, crushed

800g can diced tomatoes

3 cups (750ml) Vegetable stock

½ cup (±115g) red split lentils

Salt & freshly ground pepper

Coriander sprigs, to serve


Heat the oil in a large saucepan over a medium heat. Add the soup mix and cook until softens slightly. Add the garlic and cook for 30 seconds.

Add the tomatoes, stock and lentils, and bring to the boil. Reduce the heat to medium-low and simmer uncovered for 15-20 minutes or until the lentils are tender. Season well with salt and pepper.

Ladle into serving bowls. Top with coriander sprigs and serve.

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