Lentil & tomato soup with spices

Warm up this winter with some hearty lentil & tomato Soup.

SERVES 6
TIME TO MAKE 30 - 45 mins
MEAL TYPE Dinner
SERVES 6
TIME TO MAKE 30 - 45 mins
MEAL TYPE Dinner

Method

  1. Heat Flora pro-activ in a large saucepan. Add onion and garlic and fry gently until softened. Add turmeric and ginger and cook, stirring, until fragrant
  2. Add lentils, chilli, bay leaf, celery, stock and water. Bring to the boil and simmer for 25 minutes, or until lentils are soft. Remove the bay leaf
  3. Stir in tomatoes, tomato paste and coriander and season with black pepper. Reheat and serve with crusty bread or rolls, sprinkled with extra coriander

Tip

Soak the red lentils in water for 10-15 minutes before cooking, as this will help to soften them.

Recipe thanks to Flora pro-activ

  • 40 g
    Flora pro-activ
  • 1 
    large onion, finely chopped
  • 2 cloves
    garlic, crushed
  • ½ tsp
    turmeric
  • 1 tsp
    ground ginger
  • 1 cup
    red lentils
  • 1 
    green chilli, finely chopped
  • 1 
    bay leaf
  • 3 
    stalks celery, sliced
  • 3 cups
    salt-reduced vegetable stock
  • 3 cups
    water
  • 400 g
    can tomatoes, chopped
  • 2 tbsp
    tomato paste, reduced-salt
  • 1 tbsp
    coriander, chopped to garnish
  •  
    freshly ground black pepper
Per serve
  • Energy
    806kJ
  • Saturated Fat
    1.2g
  • Total Carbohydrate
    12.3g
  • Sugars
    6.3g
  • Dietary Fibre
    3.3g
  • Sodium
    340mg

Method

  1. Heat Flora pro-activ in a large saucepan. Add onion and garlic and fry gently until softened. Add turmeric and ginger and cook, stirring, until fragrant
  2. Add lentils, chilli, bay leaf, celery, stock and water. Bring to the boil and simmer for 25 minutes, or until lentils are soft. Remove the bay leaf
  3. Stir in tomatoes, tomato paste and coriander and season with black pepper. Reheat and serve with crusty bread or rolls, sprinkled with extra coriander

Tip

Soak the red lentils in water for 10-15 minutes before cooking, as this will help to soften them.

Recipe thanks to Flora pro-activ