Tomato and Red Lentil Soup
This soup is loaded with vegetables, which are important for a healthy diet.
I love hearthy soups. Here we have a variety of beautiful vegetables that are so important for us. And as it is meatless soup it is ready in about 30 minutes. Best served with some fresh parsley and optionally with a dollop of soured cream.
- 1 leek (thinly sliced)
- 1 white onion (finely chopped)
- 3 garlic cloves (minced)
- 1 small butternut squash (peeled, seeded, cut into cubes)
- 1 large yellow potato (peeled, cubed)
- 100 g tomatoes (peeled, chopped)
- 150 g red lentils (rinsed and drained)
- 500 ml vegetable stock
- 1 tsp turmeric
- 1 tsp sweet paprika
- 1/2 tsp cayenne pepper
- 1 tbsp olive oil
- salt and pepper (to taste)
- fresh parsley (chopped)
Heat a large pan with olive oil on medium heat.
Add leeks and onion and cook for about 3-4 minutes, stirring occasionally.
Add garlic and cook for 1 minute.
Then add other vegetables and spices and cook for 3-4 minutes, stirring occasionally.
Next add lentils and stock, bring it to a boil, and then simmer for 20 minutes.
Serve with fresh parsley.
Servings 4
- Amount Per Serving
- Calories 206.99kcal
- % Daily Value *
- Total Fat 3.55g6%
- Total Carbohydrate 33.5g12%
- Protein 11.97g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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