Tomato, Basil and Red Lentil Soup

Updated at: Thu, 17 Aug 2023 03:16:50 GMT

Step 1

Heat the oil in a large saucepan over a low heat and add the onion. Fry gently for 5 minutes until softened, then add the garlic and fry for another 2 minutes.

Step 2

Meanwhile, put the stock pot in a jug and measure in 700ml of boiling water from the kettle. Stir until the stock is dissolved.

Step 3

Add the plum tomatoes to the pan and turn up the heat up to medium. Use a little of the stock to quickly swill out the tomato tins to pick up all the remaining tomato juice, then tip all that water and the remaining stock into the pan. Stir in the sugar and a little salt and pepper and cook for 20 minutes or so until the lentils are tender, stirring occasionally so they don’t stick to the bottom of the pan.

Step 4

After this time, turn off the heat and chuck most of the basil into the pan. Blend using a stick blender, or transfer to a blender or food processor and blitz until smooth. This will make quite a thick soup, but if you’d like it runnier, just add more hot water, a little splash at a time, until you get the desired consistency. Check the seasoning and add extra salt and pepper to taste.

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