I make a couple of soups at the beginning of each week and then keep them in the fridge. They make a cheap, healthy and nutritious lunch. Plus nice and warming in cold weather.
Tomato and Lentil Soup
Recipe type: lunch, dinner
- your choice of veg (I used carrots, leeks, celery and spinach, but kale, mushrooms, aubergine, peppers and, courgette work well)
- olive or rapeseed oil
- 2 cloves of garlic thinly sliced or crushed
- ½ a cup lentils
- 1 tin of chopped tomatoes
- 1 stock cube
- salt and pepper
- 2 tbsp of tomato purée
- 1 tablespoon of balsamic vinegar (optional)
- Take your choice of veg. I used carrots, leeks, celery and spinach, but kale, mushrooms, aubergine, peppers and, courgette work well
- Chop the veg that take a long time to cook (leave the spinach out for now as it only needs a few minutes at the end)
- Sauté them in a little olive or rapeseed oil. You can skip this step to reduce the fat or save time but as it adds flavour and is good fat then I tend to do this.
- Add two cloves of garlic thinly sliced or crushed
- Once the veg have softened in the oil add your lentils. About ½ a cup
- Add a tin of chopped tomatoes, a stock cube (I like beef with tomato), salt and pepper and about 2 tbsp of tomato purée (I'd run out so had to do without)
- Add two tins of water. Bring to the boil and simmer until all of the veg and the lentils are soft. This will take 30-45 mins
- Chop any soft veg, in this case the spinach. It looks like a lot but will wilt to almost nothing.
- Once veg is soft add the spinach to the soup and put the lid on to allow it to wilt. This will take about 5 mins. I also stir in about a tablespoon of balsamic vinegar (optional)
- Finished soup ready to serve. If you have fussy children you could blend this to a smooth soup so the vegetables and lentils are 'hidden'.
- Serve immediately. This also keeps well in the fridge and can be reheated. I top with Parmesan. Again this can be omitted to save fat but as Parmesan is strong you only need a small amount