|Nutritional Guidelines (per serving)|
Red lentil and tomato soup is so easy to make. It takes very little time, is nutritious, and it is inexpensive. What's not to like?
Aside from the healthy lentils and tomatoes, you will also need some stock. If you have stock in the freezer, now is the time to use it. It is fine to use a stock cube as a substitute. Use vegetable stock if you want a vegetarian soup, otherwise chicken stock is good.
- 7 ounces red lentils (washed thoroughly and any grit removed)
- 1 1/2 pints stock
- 3/4-pound can of tomatoes (chopped)
- Dash salt
- Dash pepper
- 1 tablespoon fresh coriander (also known as cilantro, or tarragon leaves)
Place the washed lentils into a large saucepan or stockpot cover with the stock.
Bring to the boil and cook uncovered for 10 minutes.
Cover the pan, lower the heat and simmer for a further 15 minutes.
Place the lentils, stock, tomatoes (including any juice), and fresh herbs into a food processor and blitz until smooth.
Return the soup to the pan and reduce slightly or until a thickness you like.
Season with salt and pepper, to taste, and serve drizzled with a little cream.
All you need alongside this dish is some crusty bread and a little butter, and you'll be set!
What Are Pulses?
A pulse usually means the seeds of leguminous plants such as beans, peas, and lentils. The pulses can usually be eaten in their raw state, but more often that not, the pulse will be dried.
One of the great features of a pulse is that it is high in protein, making them a great addition to the vegetarian diet.
Equally, they are a healthy option for meat eaters. Added to this, the fact that they are also a slow release carbohydrate gives the sense of feeling fuller for longer, helpful for those wanting to shed a few pounds.