Tomato & Lentil Soup

DifficultyIntermediate

Prep Time5 minsCook Time30 minsTotal Time35 mins

 1 tsp. coconut oil
 2 onions
 4 garlic cloves
 635g/22.5oz lentils
 400g/14oz tomatoes
 1 tbsp. dried thyme
 1 tbsp. smoked paprika
 1 tbsp. cumin
 2500ml/2.5 quarts vegetable stock
 3 tbsp. Greek yoghurt

1

Heat the coconut oil in a large frying pan.

2

Peel and chop the onions, then place in the frying pan and cook over a medium/high heat until softened.

3

Crush the garlic cloves and place into the frying pan along with the thyme, cumin and paprika. Mix until combined, then cook for a further 2 minutes.

4

In a large pan - place the can of chopped tomatoes, lentils and vegetable stock, then pour in the onion mixture from the frying pan. Stir until well combined, then bring to the boil. Once boiling reduce to a simmer and leave for 15-20 minutes.

5

Serve with Greek yoghurt on top.

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Ingredients

 1 tsp. coconut oil
 2 onions
 4 garlic cloves
 635g/22.5oz lentils
 400g/14oz tomatoes
 1 tbsp. dried thyme
 1 tbsp. smoked paprika
 1 tbsp. cumin
 2500ml/2.5 quarts vegetable stock
 3 tbsp. Greek yoghurt

Directions

1

Heat the coconut oil in a large frying pan.

2

Peel and chop the onions, then place in the frying pan and cook over a medium/high heat until softened.

3

Crush the garlic cloves and place into the frying pan along with the thyme, cumin and paprika. Mix until combined, then cook for a further 2 minutes.

4

In a large pan - place the can of chopped tomatoes, lentils and vegetable stock, then pour in the onion mixture from the frying pan. Stir until well combined, then bring to the boil. Once boiling reduce to a simmer and leave for 15-20 minutes.

5

Serve with Greek yoghurt on top.

Tomato & Lentil Soup

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