Tomato and lentil soup
Make a batch on Sunday for warming flask lunches all week.
Cost at typical US prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Red lentils4 oz
- Diced tomatoes (can)2 cans
- Yellow onions5 oz
- Carrots5 oz
- Vegetable bouillon cubes1 cube
- Whole wheat bread11 oz
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Celery, Gluten.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Chop the onion and carrot into small pieces. Heat a tablespoon of oil in a large pan over a medium heat and cook them for 5 minutes until starting to soften.5 oz yellow onions5 oz carrots
- Rinse the lentils and add them with the diced tomatoes, the crumbled bouillon cube and 3 cups of boiling water. Bring to the boil, then simmer for 20 minutes until the lentils and carrot are soft.4 oz red lentils2 cans diced tomatoes1 cube
- Blend until smooth with a stick blender, or mash for a chunkier soup. Season with salt and pepper and serve with the bread. Cooled soup keeps in the fridge for 3 days.11 oz whole wheat bread
A pinch of sugar and a little paprika makes canned-tomato soup taste rich and rounded.
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