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Tomato and red lentil soup

Yields6 Servings


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 2 tins of diced tomatoes
 1 cup dried red lentils
 750 ml vegetable stock
 1 brown onion, diced
 4 cloves of garlic, crushed
 1 tbsp butter, oil or ghee
1

Cook onion and garlic in butter until just brown in a large pot

2

Add all other ingredients and simmer for 20 minutes

3

After 20 minutes, turn off stove and using a stick blender, blend until smooth

4

Serve with a dollop of natural yoghurt and crushed nuts (optional)

Nutrition Facts

Servings 0

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