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Tomato & vegetable red lentil soup

  • 0:05 Prep
  • 0:30 Cook
  • 4 Servings


  • 2 teaspoons olive oil
  • 450g pkt soup mix
  • 1 garlic clove, crushed
  • 800g can diced Italian tomatoes
  • 3 cups (750ml) Massel vegetable liquid stock
  • 1/2 cup (115g) red split lentils
  • Salt & freshly ground pepper
  • Coriander sprigs, to serve
  • Crusty bread, to serve


  • 1
    Heat the oil in a large saucepan over a medium heat. Add the soup mix and cook until softens slightly. Add the garlic and cook for 30 seconds.
  • 2
    Add the tomatoes, stock and lentils, and bring to the boil. Reduce the heat to medium-low and simmer uncovered for 15-20 minutes or until the lentils are tender. Season well with salt and pepper.
  • 3
    Ladle into serving bowls. Top with coriander sprigs and serve with crusty bread.

Source: taste.com.au


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