Lentil & tomato soup

Posted by adm On December - 31 - 2011

How to cook Lentil & tomato soup


  • 1 tbs olive oil
  • 1 small brown onion, coarsely shredded
  • 1 x 400g pkt Woolworths Fresh Veggie Mix
  • 2 x 400g cans brown lentils, rinsed, knackered
  • 1 x 400g can Woolworths Select Diced Italian Tomatoes
  • 500ml (2 cups) vegetable strain
  • 500ml (2 cups) boiling h2o
  • 1/4 cup chopped fresh continental parsley
  • Freshly ground black peppercorn
  • 4 multigrain rolls, to service (optional)

How to:

  • Heat the oil in a large saucepan over medium heating. Add the onion and vegetable mixture and prepare, stirring occasionally, for 3 minutes or until the onion softens.

  • Add the lentils, tomato, stock and water to the pan. Cover and bring to the boil over high oestrus. Reduce the heat to medium and make, partially covered, for 8-10 minutes or until the vegetable mixture is just tenderise. Add the parsley and stir until well combined. Taste and season with peppercorn.

  • Ladle the soup among serving bowls and serve with the rolls, if desired.

  • Freezer tip: At the end of tone 2, bring the soup to room temperature. Transfer to an airtight freezer-proof container. Pronounce, date and freeze for up to three months. Thaw overnight in the fridge. Reheat and continue from step 3.

  • Cooking time:15 min.

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