Quick Tomato and Lentil Soup

Quick Tomato and Lentil Soup

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Warm up those chilly winter nights with this filling and wholesome tomato and lentil soup, perfect with a chunk of crusty bread for dipping.

  • Recipe serves4
  • Preparation time10 minutes
  • Cooking time45 minutes

Ingredients

  • 15 ml Robertsons Mixed Herbs
  • 7.5 ml Balsamic vinegar
  • 100 ml Cream
  • 5 ml Sugar
  • 1 Tin lentils, drained
  • 500 ml Water
  • 1 Onion, chopped
  • 3 tomatoes, chopped
  • 2 Garlic cloves, crushed
  • 15 ml Olive oil
  • 2 Tins whole peeled tomatoes
  • 1 sachet KNORR Roasted Vegetables Veggie Bake

Method

  • Heat olive oil in a deep pot and gently fry the garlic and onion until soft.
  • Add the fresh chopped tomatoes, balsamic vinegar and Robertsons Mixed Herbs and fry for a further 5 minutes stirring occasionally.
  • Add the tinned tomatoes, water and lentils, stir well, bring to the boil then turn down the heat and allow to simmer for 30 minutes stirring occasionally.
  • Add the sachet of KNORR Roasted Vegetables Veggie Bake, stir then add the cream and sugar and allow to simmer for a further 5 minutes.
  • Blend with a stick blender until smooth and serve with thick, crusty bread.
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