Recipes
- Recipes
- Soup
- Tomato & Red Lentil Soup
Tomato & Red Lentil Soup recipe
- Serves 4
- Easy
- Prep 10 mins
- Cook 45 mins
-
263 Rating(s)
Ingredients
- 1 tbs olive oil
- 1 tsp minced onion
- 1/2 tsp Schwartz Garlic Granules
- 2 tbs Schwartz Basil
- 100 g (4 oz) split red lentils
- 2 x 400 g canned chopped tomatoes
- 1.2 litres (2 pints) hot vegetable stock
- 4 tbs reduced-fat crème fraîche
An intensely flavoured tomato soup with Garlic, Onion and Basil. Serve chilled for a summer's day.
Method
Step 1
Heat the oil in a large saucepan and gently fry the Minced Onion and Garlic Granules for 1 minute, without browning them.
Step 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.
Step 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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