Red Lentil and Tomato Soup

Now some will be looking at the picture and thinking that looks nothing like a lentil soup. That is because it is using the split red lentils that are common in the UK rather than the green variety more common in the US. The red ones are quicker to cook although, since this is a slow cooker recipe, the time element is less important.
Simply combine the ingredients to get a nourishing and warming lentil and tomato soup. Make in advance to allow the tomato flavour in the soup to develop better.

Red Lentil and Tomato Soup

Rating: 51

Prep Time: 20 minutes

Cook Time: 4 hours

Yield: Serves 4

Red Lentil and Tomato Soup

This nourishing Red Lentil and Tomato Soup is quick to prepare though slow to cook. It may seem strange to be cooking red lentils in a slow cooker when the cook in 20-30 minutes in a regular pan. There are two resons for this: Firstly, I think that the flavour of the tomato is brought out more by using the slow cooker. This is especially important when using a non-premium brand of canned tomatoes And secondly, the slow cooker approach fits in with the fast moving world of today. People all wanting to eat at different times makes it very difficult when cooking in a pan . Keep the food hot over a low heat and people can eat as they need to.

Ingredients

  • 100g/½ cup split red lentils
  • 1 410g/14oz can chopped tomatoes
  • 1 medium carrot
  • 1 small brown onion
  • ½ teaspoon crushed garlic
  • ½ teaspoon dried basil or 1 teaspoon fresh
  • 1 vegetable stock cube
  • sea salt
  • black pepper

Method

  1. Peel and chop the onion.
  2. Rinse the red lentils.
  3. Wash, scrape and grate the carrot.
  4. Add these 3 ingredients plus the basil and garlic to the slow cooker pot.
  5. Pour in 500ml/2½ cups of water then mix well. Cover and heat on high for around 1 hour.
  6. Add the can of chopped tomatoes into the mix. Fill the now empty can with water and pour that in too. Also add the vegetable stock cube then stir well.
  7. Cover the slow cooker then return to a high heat for another hour. Reduce to low and continue to cook for a further 2-3 hours at this setting.
  8. Turn off the heat then leave the slow cooker overnight for the tomato flavour to develop.
  9. Next day, use a stick blender to achieve the consistency that you prefer. Quick blend will leave some chunks of tomato in while a longer one will give a smoother soup.
  10. Stir in around ½ tsp of salt and pepper according to taste.
  11. Turn the slow cooker back to high to bring the soup up to heat. Check the temperature after an hour. Your soup should be thorougly heated and ready to eat. Continue cooking for a little longer if needed
  12. Adjust the seasoning as needed.
  13. Serve immediately if hungry or leave in a low slow cooker until ready to eat. This can be an easy way to feed a busy group as each can take a portion as they return for a meal . Just be sure that the person who takes the last serving flips the switch to Off.
  14. Warmed crusty bread is a good accompaniment for this nourishing soup.
http://experimentalchefs.com/red-lentil-tomato-soup/

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