Tomato and Lentil Soup

Lentils are a great source of plant-based protein and are often used as a meat substitute in vegetarian dishes.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Tomato and Lentil Soup

Cooking Method: Boiling, Simmering Cuisine: International Courses: Gluten free, Lunch, Soup, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 30 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Red Lentils
• 2 cup Tomatoes
• 1 medium Onion
• 2 clove Garlic
• 4 cup Vegetable Stock
• 2 tablespoon Olive Oil
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 tablespoon Fresh Coriander

Instructions

1. Rinse the lentils under cold water and set aside.
2. Heat olive oil in a large pot over medium heat.
3. Add the chopped onion and minced garlic, and cook until softened.
4. Add the cumin, paprika, salt, and black pepper, and cook for another minute.
5. Add the lentils, tomatoes, and vegetable stock to the pot.
6. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the lentils are tender.
7. Use an immersion blender or transfer the soup to a blender to puree until smooth.
8. Return the soup to the pot and heat over low heat for another 5 minutes.
9. Serve hot, garnished with fresh coriander.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 4g7%

Total Carbohydrate 42g15%

Sugars 8g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.