This is the perfect winter's day soup, it is super warming, healthy and delicious. Lentils are a great source of fibre which is awesome for your digestive health, and they are also a wonderful source of protein. Make a big batch one night and you can enjoy it for lunch whenever you feel like it!
200g red lentils
40g olive oil
1 brown onion, finely diced
1 garlic clove, crushed
1 medium carrot, chopped
¼ tsp dried oregano
2 bay leaves
250ml pureed tomatoes
1 tbsp tomato paste
2 tsp red wine vinegar
Salt and black pepper, to taste
- Wash the lentils thoroughly then place into a large pot with enough water to cover the lentils by 1 inch. Bring the water to the boil and cook until just tender, about 10 minutes. Drain.
- Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook for 4 minutes until the onion has softened. Add the garlic and cook for a further minute.
- Add the cooked lentils, 750ml water, oregano and bay leaves. Bring to the boil, reduce the heat to medium-low, cover, and simmer for 10 minutes.
- Stir in the pureed tomatoes and tomato paste and continue to simmer with the lid on for about 25-35 minutes until the lentils are soft, stirring occasionally. Add additional water if the soup becomes too thick before the lentils have finished cooking.
- Stir through the red wine vinegar and season with salt and pepper, to taste. You can also add in a squeeze of lemon!
- Serve and enjoy!