Creamy Tomato Basil Soup with Lentils

Creamy Tomato Basil Soup with Lentils

Serves 4

1 tbsp. olive oil

1 onion, thinly sliced

1 tsp. salt

freshly ground black pepper

3 tbsp. tomato paste

2x 14 oz. (400g) cans diced tomatoes

1.5 pt. (700ml) vegetable broth

3.5 oz. (100g) red lentils

0.5 oz. (15g) fresh basil

What you need to do

Pour the olive oil into a large pot and place over medium-low heat. Add the onion, salt, and black pepper and cook for 5-7 minutes or until the onions have softened.

Add the tomato paste and cook for a further minute, stirring constantly. Now add the diced tomatoes with their juices, the vegetable broth, lentils, and basil, and stir to combine.

Increase the heat to bring to a simmer. Partially cover the pot with a lid and continue to simmer gently for 20 minutes, or until the lentils have softened.

Once cooked, blend the soup with a hand mixer until smooth.