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Tomato and lentil soup
Print Recipe
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Gluten free
Ingredients
2
small onions
sliced in rings
1
clove
garlic
crushed
1
TB
vegetable oil
1
large courgette
diced
1
vege stock cube
400
gm tin tomatoes
5-7
cups
water
2
TB
tomato paste
1
tsp
maple syrup
¾
cup
split red lentils
Instructions
Saute onion in the oil over a medium heat. Let soften but do not brown.
Add garlic and let cook a further minute before adding the courgette. Fry for 5 mins, stirring then add all other ingredients.
Add water, stir, and let simmer until lentils are just cooked (about 20 minutes).
Pour into bowls. Serve with garlic bread.
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