Creamy Tomato Basil Soup with Lentils
Serves
4
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
1 tbsp olive oil
1 onion, thinly sliced
1 tsp salt
freshly ground black pepper
3 tbsp tomato paste
2 x 14 oz (400 g) cans diced tomatoes
1.5 pt (700 ml) vegetable broth
3.5 oz (100 g) red lentils
0.5 oz (15 g) fresh basil
Nutrition
(Per Serving)
Calories
173
Fats
4 g
Protein
8 g
Carbs
26 g
Instructions
- Pour the olive oil into a large pot and place over medium-low heat. Add the onion, salt, and black pepper and cook for 5-7 minutes or until the onions have softened.
- Add the tomato paste and cook for a further minute, stirring constantly. Now add the diced tomatoes with their juices, the vegetable broth, lentils, and basil and stir to combine.
- Increase the heat to bring to a simmer. Partially cover the pot with a lid and continue to simmer gently for 20 minutes or until the lentils have softened.
- Once cooked, blend the soup with a hand mixer until smooth.