Tomato, lentil and basil soup
Tomato soup with more body, thanks to the lentils, and fresh basil at the end. Good with toast or a hunk of bread.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube.
Method
- This is for a small slow cooker (1.5 to 3.5 litres). In a bigger one, double everything and freeze half. Rinse the red lentils in a sieve until the water runs clear. Roughly chop the onion and carrots and crush the garlic. Pick the basil leaves from the stalks.
- Put the lentils, onion, carrots and garlic in the slow cooker. Add the chopped tomatoes and tomato purée, crumble in the stock cube, pour in 600 ml of water and stir.
- Put the lid on and leave it on. Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the carrots are very soft and the lentils have collapsed.
- Just before serving, add most of the basil leaves and blend with a stick blender until smooth, adding a splash of hot water if needed.
- Season with salt and black pepper, ladle into bowls and top with the remaining basil leaves.
Tip Tear the basil rather than chopping, and add it off the heat. Stalks can go in whole and be taken out later.
Per portion
| Energy | 300 kcal |
| Protein | 17 g |
| Carbohydrate | 47 g |
| of which sugars | 19 g |
| Fat | 2 g |
| of which saturates | 1 g |
| Fibre | 11 g |
| Salt | 2.29 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- red lentils100 g
- chopped tomatoes1 tin
- onion1
- carrot2
- garlic2 cloves
- tomato purée1 tbsp
- vegetable stock cube1
- basil1 bunch
