Preparation: 2 minutes
Cooking: 30 minutes
- 250g of red split lentils
- 1 can of chopped/peeled tomatoes (in tomato juice preferably)
- 1 onion
- 1 stock cube (whichever you like, I usually go for chicken)
- 2 tbsp of vegetable oil
- 1 L of water (not for cooking the lentils)
- spices to taste! My combo:
- 1/2 tsp of chilli flakes
- 1/2 tsp of grounded black pepper
- 1 tsp of salt
- (add any other spice if desired)
On a high heat, place the lentils into a large saucepan of boiling water (at least 1.25L). Boil for 10 minutes.
On a low heat, in a large saucepan, heat up the oil and add the onion sliced. Soften for 5 minutes while stirring frequently.
Note: You caramelised them if you like this taste.
Add the tomatoes, fill the can with some water to get the remaining pieces and juice from the can and add that to the mix.
Boil the remaining water and ddd the stock cube and the spices, stir until the stock cube is dissolved.
Note: If you want to add creaminess to this soup, I would suggest that you replace some water by coconut milk or cream.
Add the mix to the tomato mix and leave the result mix on the hob.
Once the lentils have cooked for 10 mins on high heat, reduce the heat to low and let them cook for another 15 mins.
Remove both saucepans from the hob when the lentils are cooked.
Drain thoroughly the lentils and rinse.
Add the lentils to the tomato mix and stir.
Blend the final mix until smooth.
Here you have it. Lentil soup.