Warming Red Lentil and Tomato Soup

With the winter here in earnest, a healthy warming soup will hit the spot.Always looking to provide as many nutrients as possible, this hearty soup combines a rich tomato base with high fibre red lentils, for a satiating and nutritious choice. Ideal as a portable lunch too.

What’ll you need…

• 100g Red Lentils
• 2 medium onions
• 1 Large Red Pepper
• 3 large sticks fresh Celery – finely chopped
• 1 tsp Ground Cumin
• 500ml vegetable/chicken stock (more as needed)
• 1 tin chopped Tomatoes
• 1 jar/carton Passata (or tomato puree/water)
• 1 tsp Oregano
• Olive Oil for frying
• Salt & Pepper

Here’s how…

In a large saucepan, add a little oil and gently fry the onions and celery until soft, for approx 5 mins. Add the red peppers and continue cooking for a further minute.

Add the red lentils and stir to mix well.

Add the tomatoes and passata, stock, oregano, salt & pepper and bring to a boil.

Reduce the heat and cover. Let it simmer until the lentils are tender (about 20 mins).

If soup is too thick, add a little boiled water/stock until desired consistency.

TIP: Be careful not to overcook the lentils as it is best if the lentils retain a little “bite” This soup is best made in advance so the flavours can infuse. It also freezes well.

TIME SAVER: If you own a Thermomix, you can chop the onions and celery and red peppers at the outset, sauté and cook the soup all in one bowl!

Nutritional Nugget

Using lentils as a base for a meal provides good protein and fibre making them an ideal ingredient to help you feel fuller for longer. From more information on the health benefits of using lentils, part of the legume family CLICK HERE.

May Simpkin is a BANT registered Nutritional Therapist with a Masters Science degree in Personalised Nutrition. She is an experienced clinician and Head of Wellbeing at Grace Belgravia, London., as well as Chair of the Continual Professional Committee at BANT, the British Association for Applied Nutrition and Nutritional Therapy . She is also registered with IFM, The Institute for Functional Medicine and a member of the RSM, The Royal Society of Medicine.

For more recipes visit: www.maysimpkin.com

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