Lentil & tomato soup

Name: Lentil & tomato soup
Total time: 35 min
Ingredients: 2 tbsp olive oil; 1 yellow onion; 2 cloves garlic; 2 carrots; 1 tsp cumin, ground; 1 tsp paprika; 2 tbsp tomato paste; 3 dl red lentils; 400 g crushed tomatoes; ≈ 1 l water; 2 cubes vegetable stock; 4 dl coconut milk; ½ lemon; salt, to taste; black pepper, to taste; 8 crispbread, to serve (optional)

A filling, budget-friendly soup of red lentils, tomato and coconut milk, warmed with cumin.

35 minTime
15 minHands-on
4Portions
≈ 22 krper portion
620kcal per portion

Vegan

Ingredients for 4 portions

2 tbspOlive oil
1Yellow onion
2 clovesGarlic
2Carrots
1 tspCumin, ground
1 tspPaprika
2 tbspTomato paste
3 dlRed lentils
400 gCrushed tomatoes
≈ 1 lWater
2 cubesVegetable stock
4 dlCoconut milk
½Lemon
to tasteSalt
to tasteBlack pepper

On the side

8Crispbread, to serve (optional)

Method

Peel and chop the onion and garlic. Peel the carrots and cut them into small dice.
Fry the onion, garlic and carrots in the oil in a large saucepan for 3–4 minutes without letting them brown. Stir in the cumin, paprika and tomato purée and fry for another minute.
Rinse the lentils in a sieve. Add them to the pan with the crushed tomatoes, water and stock cubes and bring to the boil.
Simmer under a lid for about 20 minutes, until the lentils are completely soft. Stir now and then.
Stir in the coconut milk and blend the soup smooth with a stick blender, or leave it slightly chunky. Season with lemon juice, salt and pepper.
Serve the soup hot, with crispbread if you like.

The cost is estimated from Swedish grocery prices.

Lentil & tomato soup

Ingredients for 4 portions

On the side

Method

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