Tomato & Red Lentil Soup

Tomato & Red Lentil Soup

Tomato & Red Lentil Soup

Prep Time
10 Minutes
Cook Time
45 Minutes
An intensely flavoured tomato soup with Garlic, Onion and Basil. Serve chilled for a summer's day.
  • 1 tablespoons olive oil

  • 1 teaspoon minced onion

  • ½ teaspoon Garlic Granules

  • 2 tablespoons Dried Basil

  • 100 gram (4 ounce) split red lentils

  • 2 x 400 gram canned chopped tomatoes

  • 1.2 litres hot vegetable stock

  • 4 tablespoons reduced-fat crème fraîche


  • 1 Heat the oil in a large saucepan and gently fry the Minced Onion and Garlic Granules for 1 minute, without browning them.
  • 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.
  • 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.