Tomato & Basil Lentil Soup with a Hint of Spice
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)
- ½ tsp of Dried Basil (or Italian Herb)
- ¼ tsp of Smoked Paprika
- Handful of Fresh Crushed Basil Leaves
- Salt and Pepper to Taste
- Drizzle of Olive Oil for the pan
Preparation
Start by drizzling a little olive oil into a heated medium pan
Then 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, I usually add a lot of crushed black pepper.
Serve up with some gluten-free bread & enjoy!