Lentil and tomato soup

Name: Lentil and tomato soup
Prep time: 30 min
Cook time: 30 min
Yield: 1 servings
Ingredients: freshly ground black pepper, to taste; 200g 7oz tinned chopped tomatoes; 1 garlic clove, finely chopped; 1 small onion (75g 2½oz peeled weight), finely chopped; 1 tsp rapeseed oil; 30g 1oz red lentils; 100ml/3½fl oz vegetable stock

Cook: 30 min

Prep: 30 min

Ready: 60 min

Servings: 1 servings

Calories: 247.37

Ingredients

1 1 tsp rapeseed oil
2 1 small onion (75g 2½oz peeled weight), finely chopped
3 1 garlic clove, finely chopped
4 30g 1oz red lentils
5 200g 7oz tinned chopped tomatoes
6 100ml/3½fl oz vegetable stock
7 freshly ground black pepper, to taste

Directions

1
Heat the oil in small saucepan over a medium heat. Add the onion and garlic and cook for 2–3 minutes.
2
Add the remaining ingredients, including black pepper to taste, and bring to the boil. Reduce the heat and simmer for 20 minutes.
3
Serve immediately or leave to cool and store in the fridge or freezer for lunches.

Nutrition per serving

247.37 Calories

41.47g Carbs

11.99g Protein

5.47g Fat

Allergens

milk egg fish wheat shellfish

Lentil and tomato soup

Directions

Nutrition per serving

Tags

Allergens