Tomato Basil Soup with Lentils
The Tomato Basil Soup with Lentils offers a comforting blend of hearty lentils, tangy tomatoes, and aromatic basil. This soul-warming soup is a flavorful and nutritious choice for any occasion, perfect for cozy nights in or as a satisfying lunch option.
My Notes:
Servings:
Ingredients
- 1 tablespoon(s) olive oil
- 1 yellow onion thinly sliced
- 3 tablespoon(s) tomato paste
- 1 28oz can(s) diced tomatoes
- 3 cup(s) vegetable broth
- 1/2 cup(s) red lentils
- salt & pepper to taste
- 1 handful(s) fresh basil (set aside some for garnish)
Instructions
- Pour the olive oil into a large pot and place over medium-low heat. Add the onion and cook for 5-7 minutes, or until the onions have softened and begin to brown.
- Add the tomato paste and cook for a further minute, stirring constantly. Now add the diced tomatoes with their juices, the vegetable broth, lentils, salt and pepper, and basil, and stir to combine.
- Increase the heat to bring to a simmer. Partially cover the pot with a lid and continue to simmer gently for 20 minutes, or until the lentils have softened.
- Once cooked, blend the soup with a hand mixer or in a standing blender being careful not to fill the blender too high so that it doesn't erupt. Garnish with more basil before serving and an extra drizzle of olive oil if desired.
Notes
For oil-free: simply omit the oil and instead do a water or broth sautรฉ.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 174kcal | Carbohydrates: 29g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 822mg | Potassium: 751mg | Fiber: 10g | Sugar: 9g | Vitamin A: 826IU | Vitamin C: 24mg | Calcium: 86mg | Iron: 4mg
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