Creamy Tomato & Red Lentil Soup

It’s getting pretty cold in my corner of England, a couple of evenings ago it was 6ºC (that’s 32º in farenjingles). So as it’s definitely soup season, I thought this was a perfect match for the weather here. Now, soup is already a pretty cosy food to begin with, but this soup is off the charts when it comes to cosy. Perfect to warm you up on chilly evenings.

Yield; Four to Six servings (244kcal-162kcal) Cook time; 35 minutes

You’ll need;

  1. One teaspoon of oil
  2. Three cloves of garlic, sliced
  3. One large brown onion, sliced
  4. 175g(6oz) red lentils, thoroughly rinsed
  5. 300ml passata
  6. 100ml non-dairy cream
  7. One litre of hot vegetable stock
  8. Three tablespoons of cornflour (a.k.a. cornstarch) dissolved in three tablespoons of cold water
  9. One teaspoon of each; dried oregano, dried basil and dried parsley
  10. Salt and black pepper to taste

Method;

  • Heat the oil in a large saucepan over a medium heat. Add the garlic and cook for one minute before adding the onion. Don’t worry about cutting everything into tiny bits, we’ll be blending it at the end.
  • Cook the onion for five minutes, or until it starts to soften. Once it’s soft, add the lentils, stock, passata and herbs. Cover with a lid and allow to simmer for 25 minutes.
  • After 25 minutes has elapsed the lentils should be cooked. Next, add the cream and cornflour slurry. Allow to simmer for a further three minutes, or until the soup thickens.
  • Finally, blend with an immersion blender until smooth. Garnish with extra cream and parsley if desired, serve immediately.

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