Tomato and Basil Lentil Soup
Ingredients
- 1 x 400g Tin of Chopped Tomatoes
- 80g of Red Split Lentils (soaked for at least 12 hours & drained)
- 300ml of Vegetable stock (homemade is best to avoid added onion/garlic powder)
- 1/2 tsp of Dried Basil (or Italian Herb)
- 1/4 tsp of Smoked Paprika
- Handful of Fresh Crushed Basil Leaves
- Salt and Pepper to Taste
- Drizzle of Olive Oil for the pan
Preparation
Drizzle a little olive oil into a heated medium pan.
Add the chopped tomatoes, dried basil, salt, pepper and paprika to the pan and cook for around 5 minutes.
Add the 300ml vegetable stock and 80g of split lentils to the mix and stir together.
Add the crushed basil leaves, a little more salt and allow to simmer for around 20 minutes.
Taste test, and add more spices where needed, usually a lot of crushed black pepper.
Serve with some gluten-free bread and enjoy.