Tomato and Red Lentil Soup (Vegan)
Try this Tomato and Red Lentil Soup (Vegan) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- salt and pepper
- 1 tablespoon olive oil
- 1/2 teaspoon cayenne pepper
- juice of 1 lemon
- 1 onion, diced
- 2 tablespoons fresh coriander chopped
- 400 g tin chopped tomatoes
- 3 garlic cloves crushed or grated
- 2 cm ginger grated
- 1 tablespoon cumin ground
- 200 g dried red lentils
- 1 litre water or vegetable stock (or chicken stock i
- Carbohydrate 11.9043693764137 g
- Cholesterol 0 mg
- Fat 1.42352250107346 g
- Fiber 4.2244500504213 g
- Protein 4.86284562556911 g
- Saturated Fat 0.174520625099012 g
- Serving Size 1 1 Serving (164g)
- Sodium 22.2823932345422 mg
- Sugar 7.67991932599235 g
- Trans Fat 0.127212937618954 g
- Calories 75 calories
Drizzle 1 tablespoon of olive oil into a wide, deep pan and add the diced onion. Cover with a lid and cook on a low heat for 5 minutes until the onions have softened but are not brown.Add in the garlic, ginger, cumin and cayenne pepper. Lower the heat and fry for 1 more minute. Then add in the tinned tomatoes, lentils, water or stock and some salt and pepper. Bring to the boil, cover with a lid and then turn down and simmer for 30 minutes until the lentils are really soft. Stir occasionally.When the soup is ready, squeeze in the juice of 1 lemon and add more water if you think the soup is looking too thick.Ladle the soup into bowls and serve garnished with fresh coriander.
