In the office on a cold winter’s day? This roasted tomato and red pepper soup is the perfect winter warmer. We like ours best with a slice of toast or soft bread roll. This batch makes 4-5 servings, but eating soup for lunch every day of the week can of course get souper boring! We suggest freezing the servings in single size servings so you can defrost the night before when you fancy it.
Tomato and Red Lentil Soup
Cost per serving: 29p
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 garlic clove, crushed
- 1 red onion, finely chopped
- 1 large carrot, diced
- 1 stick of celery, diced (optional)
- 200g red split lentils
- 1 can of chopped tomatoes
- 1 Vegetable stock cube
- Step 1 Boil the kettle to make 300ml vegetable stock.
- Step 2 Meanwhile, add the spices to a saucepan on medium heat. Dry-fry for 30 seconds before adding a dash of olive oil, the garlic and red onion.
- Step 3 Fry the spices, garlic and onion for 5 minutes until the onions have softened. Add a little bit of water from the stock if the pan gets dry.
- Step 4 Add the carrot and celery and stir for 5 minutes more.
- Step 5 Next, add the chopped tomatoes, lentils, vegetable stock and salt and pepper to taste.
- Step 6 Stir well, bring to the boil and then return back to low-medium heat. Simmer for 20-25 minutes until the carrots are soft and the lentils fluffy and round.
- Step 7 Optional: blend the soup or half of the soup if you prefer a smoother soup consistency!
- Step 8 Enjoy with some crusty bread or a pitta.